|Home > Nutrition > Healthy Recipes > Veggie Rice Salad|
Nutrition Information:Calories: 176
Protein: 3 g
Carbs: 30 g
Fat: 5 g
Saturated Fat: 1 g
Sodium: 12 mg
Fiber: 2 g
|1||Bring water to a boil in saucepan. Add the bay leaf, one lemon cut in half, rice,and margarine.|
|2||Turn down heat to low and cover. Cook for approximately 20 minutes until the rice is tender. Place cooked rice in refrigerator to cool. Discard bay leaf and lemon halves.|
|3||Heat a large skillet over medium heat. Place 2 Tbsp olive oil in skillet and add zucchini and yellow squash.|
|4||Stir-fry for 8 minutes over medium heat stirring occasionally. Add half of basil and remove to serving bowl.|
|5||Return to skillet and add red pepper, eggplant, tomato and garlic along with the remaining olive oil. Cook for 5-10 minutes over medium heat until the eggplant is tender, but not mushy.|
|6||Toss all vegetables together with remaining basil and juice of one lemon. Add rice and toss together. Serving Size: 1 cup.|
|Related Recipes||All Side Dish Recipes|
||Corn And Green Chilis
||Grilled Corn on Cob
||Cool Cucumber Salad
|All Recipe Categories|
|My Favorite Recipes|
|All Recipes A-Z|
|Ask a Dietitian|
|Food Labels 101|
|Food Allergy Warning|
|Meals in Minutes|
|Features from Our Dietitian|
Meghan Tiernan (MS, RD, LDN) is a registered dietitian with a passion for helping others achieve a healthy lifestyle. She strives to help others learn the most nutritious way to eat, in order to achieve good health.
|New Rules for Gluten Free Labeling
It's a good time for those who have Celiac disease or will get diagnosed in the future. Last ...
|Best Foods to Control Cholesterol
Your cholesterol numbers are important ones to know and ones to work towards improving on a ...
|The Great Salt Debate
Reducing the salt in your diet is not a new topic in the health world. It has been engaged in ...
|Plan a Picnic for the 4th of July
The 4th of July is right around the corner! Prepare yourself for a hot day of parade ...