Rice Salad With Dill And Baby Vegetables

* Exported from MasterCook *

Rice Salad With Dill And Baby Vegetables

Recipe By : Bon Appetit April 1996
Serving Size : 4 Preparation Time :0:00
Categories : Bon Appetit Magazine Rice
Vegetables To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces baby carrots -- trimmed halved
-- lengthwise
8 ounces baby zucchini -- or baby pattypan
-- squash ends trimmed
-- halved
3/4 cup long-grain white rice
1/2 cup plain low-fat yogurt
3 tablespoons chopped fresh dill
1 1/2 tablespoons rice vinegar
1 teaspoon olive oil
fresh dill sprigs -- optional

Blanch carrots in large pot of boiling salted water 1 minute. Add zucchini and
cook 1 minute. Using slotted spoon, transfer vegetables to colander. Rinse u
nder cold water; drain well. Add rice to same pot of boiling water. Cook unti
l tender, about 15 minutes. Drain. Rinse under cold water; drain well. Cool
to room temperature.

Mix rice, carrots and zucchini in large bowl. Add yogurt, chopped dill, vinega
r and oil. Toss to coat. Season to taste with salt and pepper. (Can be prepa
red 6 hours ahead. Cover and refrigerate.) Garnish with dill sprigs, if desire
d.

MC formatted by Barb at Possum Kingdom using MC Buster & SNT

Converted by MC_Buster.



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