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Red Rice Salad with Peaches & Cucumber

http://www.eatingwell.com/recipes/red_rice_salad_peaches_cucumbers.html

From EatingWell:  July/August 2013

Sweet peaches or nectarines, lemon and a kiss of ginger and chile sparkle against chewy red rice in this rice salad recipe. Bhutanese red rice has a delicate flavor and cooks in 20 minutes. Look for it near other whole-grain rice in natural-foods stores. Can’t find Bhutanese rice? Use another red rice or brown rice and adjust the cooking time.

8 servings, about 1 1/4 cups each | Active Time: 45 minutes | Total Time: 1 hour 40 minutes

Ingredients

Preparation

  1. Toss cucumber in a bowl with 3/4 teaspoon salt; let stand at room temperature for 1 hour. Rinse, then drain in a sieve, pressing to extract excess water.
  2. Meanwhile, combine water, rice and 1/4 teaspoon salt in a large saucepan. Bring to a boil over high heat. Reduce heat to maintain a gentle simmer, cover and cook until the rice is tender, about 20 minutes. Let stand, covered, for 5 minutes. If there is any water remaining, drain the rice in a fine colander. Fluff with a fork and spread out on a baking sheet to cool.
  3. Whisk lemon juice, oil, ginger and the remaining 1/4 teaspoon salt in a large bowl until well combined. Add the cucumber, the rice, peaches (or nectarines), sunflower seeds, mint and chile; mix well. Refrigerate for about 30 minutes to let the flavors develop.
  4. Just before serving, add arugula and toss again.

Nutrition

Per serving : 204 Calories; 9 g Fat; 1 g Sat; 5 g Mono; 0 mg Cholesterol; 30 g Carbohydrates; 4 g Protein; 4 g Fiber; 225 mg Sodium; 360 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 1/2 lean meat, 2 fat

Tips & Notes