Rice Salad Arlecchino

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From: EatingWell Magazine May/June 1995

The bright, playful colors of this easy salad are reminiscent of Harlequin's costume.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 1/2 cups water
  • 1 1/2 cups converted white rice
  • 1 teaspoon salt
  • 2 carrots, shredded (1 cup)
  • 2 vine-ripened tomatoes, seeded and chopped (1 cup)
  • 1 small zucchini, shredded (1 cup)
  • 1/4 cup capers, rinsed
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons white-wine vinegar
  • 2 tablespoons water
  • 2 teaspoons whole-grain mustard
  • 1 teaspoon anchovy paste
  • 2 tablespoons extra-virgin olive oil
  • Freshly ground pepper to taste

Preparation

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  1. Bring water to a boil in a saucepan. Add rice and salt, lower heat, cover and simmer until the rice is tender, about 17 minutes. Drain and rinse under cold water until cool. Combine rice, carrots, tomatoes, zucchini, capers and parsley in a large bowl, toss gently to blend.
  2. Combine vinegar, water, mustard and anchovy paste in a small bowl; slowly whisk in oil. Pour over the rice salad and toss to blend. Season to taste with salt and pepper.
  • Make Ahead Tip: Cover and refrigerate for up to 4 hours.

Nutrition information

  • Per serving: 241 calories; 6 g fat(1 g sat); 2 g fiber; 42 g carbohydrates; 5 g protein; 199 mcg folate; 2 mg cholesterol; 3 g sugars; 0 g added sugars; 3997 IU vitamin A; 14 mg vitamin C; 37 mg calcium; 3 mg iron; 656 mg sodium; 288 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 2 1/2 starch, 1 vegetable, 1 fat

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