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Mediterranean Veggie Rice Salad

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PREP TIME
20 min
COOKING TIME
23 min
TOTAL TIME
43 min
SERVINGS
4 servings
Dinner
Mediterranean Veggie Rice Salad
Ingredients
  • 4 cups water
  • 2 cups uncooked white rice
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon herb salt
  • 1 tablespoon chopped capers
  • 1 sprig fresh parsley, chopped
  • 1/2 lemon, zested
  • 3 zucchini, peeled and grated
  • 2 carrots, peeled and grated
  • 1/2 yellow bell pepper, cut into cubes
  • 1/2 red bell pepper, cut into cubes
  • 1 lemon, juiced
  • salt to taste
Instructions
1
Start by filling a saucepan with water and rice, then place it on the stovetop over high heat. Bring the mixture to a rolling boil, then gradually decrease the heat to a lower setting and cover the saucepan with a lid. Continue cooking for 18-20 minutes, or until the rice is fully cooked and has absorbed all of the liquid. Once done, remove the saucepan from the heat source and carefully pour a sufficient amount of cold water over the cooked rice to ensure it's fully saturated. Use a spoon to gently stir and cool the mixture. Using a colander, carefully drain off any excess water; transfer the cooked rice to a serving dish. Add 1 tablespoon of olive oil and sprinkle with herb salt, stirring gently to combine.
2
In a separate small bowl, combine the capers, parsley, and lemon zest. Add this mixture to the cooked rice. Next, add the sliced zucchini, carrots, yellow bell pepper, and red bell pepper to the rice. Drizzle with the remaining 1 tablespoon of olive oil, squeeze in some fresh lemon juice, and sprinkle with salt to taste.