Spring Rice Salad

The recipe Spring Rice Salad can be made in around 20 minutes. This salad has 406 calories, 10g of protein, and 27g of fat per serving. This gluten free, dairy free, and lacto ovo vegetarian recipe serves 6 and costs $1.53 per serving. It will be a hit at your Spring event. If you have peas, chives, kosher salt, and a few other ingredients on hand, you can make it. 316 people have tried and liked this recipe. It is brought to you by A Healthy Life for Me. With a spoonacular score of 96%, this dish is awesome. Similar recipes include Spring Vegetable-Rice Salad, Spring Wild Rice Salad Recipe, and Spring Rice Salad With Lemon-dill Dressing.

Servings: 6

Preparation duration: 5 minutes

Cooking duration: 15 minutes

 

Ingredients:

About 24 asparagus spears, cut into 1/2" to 3/4” segments

1 bunch chives, finely chopped

1 garlic clove, minced finely

2 hard-boiled eggs, chopped

1 lemon, juice only

1 generous pinch of kosher salt

1/3 cup extra-virgin olive oil

1 cup peas, freshly shelled or frozen

1 cup mixed rice Cooked according to directions

1 cup walnuts, toasted and chopped

Equipment:

bowl

sauce pan

whisk

Cooking instruction summary:

Cook rice according to directions.Add rice to serving bowlReturn the saucepan to the heat with about 1/2 of water and bring up to a boil. Salt the water and stir in the asparagus and peas and cook for just about 1 minute, just long enough for them to brighten up and lose a bit of their bite.Drain and run under cold water to stop the cooking, and add to the rice.To the rice, asparagus, and peas add chives and 1/2 cup of the walnuts.Add the garlic, salt, lemon juice, and olive oil together and whisk to combine.Drizzle on 1/2 of the dressing and toss to coat. Taste and add more dressing to your liking.Before serving gently toss in additional walnuts and chopped egg.Serve and enjoy.

 

Step by step:


1. Cook rice according to directions.

2. Add rice to serving bowl

3. Return the saucepan to the heat with about 1/2 of water and bring up to a boil. Salt the water and stir in the asparagus and peas and cook for just about 1 minute, just long enough for them to brighten up and lose a bit of their bite.

4. Drain and run under cold water to stop the cooking, and add to the rice.To the rice, asparagus, and peas add chives and 1/2 cup of the walnuts.

5. Add the garlic, salt, lemon juice, and olive oil together and whisk to combine.

6. Drizzle on 1/2 of the dressing and toss to coat. Taste and add more dressing to your liking.Before serving gently toss in additional walnuts and chopped egg.

7. Serve and enjoy.


Nutrition Information:

Quickview
406k Calories
10g Protein
26g Total Fat
34g Carbs
35% Health Score
Limit These
Calories
406k
20%

Fat
26g
41%

  Saturated Fat
3g
22%

Carbohydrates
34g
11%

  Sugar
3g
4%

Cholesterol
62mg
21%

Sodium
31mg
1%

Get Enough Of These
Protein
10g
20%

Manganese
1mg
61%

Vitamin K
41µg
40%

Copper
0.55mg
27%

Folate
79µg
20%

Vitamin C
15mg
19%

Phosphorus
192mg
19%

Vitamin E
2mg
19%

Selenium
12µg
18%

Fiber
4g
17%

Vitamin B1
0.26mg
17%

Vitamin A
788IU
16%

Iron
2mg
16%

Vitamin B2
0.25mg
15%

Magnesium
57mg
14%

Vitamin B6
0.28mg
14%

Zinc
1mg
12%

Potassium
339mg
10%

Vitamin B3
1mg
9%

Vitamin B5
0.87mg
9%

Calcium
59mg
6%

Vitamin B12
0.19µg
3%

Vitamin D
0.37µg
2%

covered percent of daily need
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