Lemony rice-parsley salad
Indulge in the refreshing flavors of a zesty lemony rice-parsley salad. Bursting with citrusy notes and fresh herbs, this salad is a delightful treat for your taste buds.
Ingredients:
- 1 cup arborio rice
- 1/4 cup extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 cup tightly packed flat-leaf parsley leaves, coarsely chopped
- 1/2 small sweet Italian frying pepper, cut into 1/4-inch dice
- 1/3 cup oil-cured pitted black olives, coarsely chopped
- 1 tablespoon capers, rinsed and drained
- 1 1/2 teaspoons grated lemon zest
- Salt and freshly ground pepper
- Lemon wedges, for serving
Instructions:
- Start by heating a generous amount of water in a big saucepan with some salt. Once the water is boiling, put in the rice and let it cook gently for approximately 14 minutes until it reaches a tender consistency. After that, make sure to drain the rice properly.Combine the cooked rice with olive oil and lemon juice in a large bowl. Mix in the parsley, red bell pepper, olives, capers, and lemon peel. Add salt and pepper to taste. You can enjoy this dish warm or at room temperature, and serve it with lemon wedges.
Summary:
- Calories: 1284 kcal
- Fat: 61 g
- Protein: 16 g
- Carbs: 170 g
- Potassium: 591 mg
- Magnesium: 88 mg