Rice Salad With Dill And Baby Vegetables

Course : Salads
Serves: 4
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4 Ounces baby carrots (about 16) -- 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
1 bunch Fresh dill sprigs (optional)

Preparation / Directions:

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 under cold water; drain well. Add rice to same pot of boiling water. Cook until 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, vinegar and oil. Toss to coat. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.) Garnish with dill sprigs, if desired.


Nutritional Information:

627 Calories (kcal); 7g Total Fat; (10% calories from fat); 16g Protein; 121g Carbohydrate; 7mg Cholesterol; 93mg Sodium

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