Rice Salad Arlecchino

The bright, playful colors of this easy salad are reminiscent of Harlequin’s costume.

EatingWell Test Kitchen

Used by permission. (c) Eating Well, Inc.

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Ingredients

2 1/2 cups water		1/4 cup chopped fresh parsley
1 1/2 cups converted white rice		2 tablespoons white-wine vinegar
1 teaspoon salt		2 teaspoons whole-grain mustard
2 carrots, shredded (1 cup)		1 teaspoon anchovy paste
2 vine-ripened tomatoes, seeded and chopped (1 cup)		2 tablespoons extra-virgin olive oil
1 small zucchini, shredded (1 cup)		Freshly ground pepper to taste
1/4 cup capers, rinsed

Prep: 15 min Total: 30 min (Quick)

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1
Bring water to a boil in a saucepan. Add rice and salt, lower heat, cover and simmer until the rice is tender, about 17 minutes. Drain and rinse under cold water until cool. Combine rice, carrots, tomatoes, zucchini, capers and parsley in a large bowl, toss gently to blend.
2
Combine vinegar, water, mustard and anchovy paste in a small bowl; slowly whisk in oil. Pour over the rice salad and toss to blend. Season to taste with salt and pepper.

Calories: 241		Fiber: 2 g
Fat: 6 g		Saturated Fat: 1 g
Carbohydrates: 42 g		Protein: 5 g
Sodium: 657 mg		Monounsaturated Fat: 4 g
Exchanges: 2 1/2 starch, 1 vegetable, 1 fat		Cholesterol: 3 g
Carbohydrate Servings: 3		Potassium: 287 mg
Nutrition Bonus: Vitamin A (80% daily value), Folate (50% dv), Vitamin C (22% dv).

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