Full of sunny flavours and crisp veggies, this salad is equally nice made with barley or couscous.
- Portion size 8 servings
Ingredients
Dressing:
Method
In large saucepan, bring 3 cups (750 mL) water to boil; stir in rice. Reduce heat to low; cover and cook for about 20 minutes or until tender and water is absorbed. Remove from heat. Stir in currants, onion, carrots and zucchini.
Dressing: Whisk together orange juice, mint, oil, vinegar, honey, salt, cumin, coriander, paprika and pepper; stir into rice mixture. Cover and refrigerate for about 2 hours or until chilled.
Nutritional facts <b>Per serving:</b> about
- Sodium 298 mg
- Protein 4 g
- Calories 214.0
- Total fat 6 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 38 g
%RDI
- Iron 6.0
- Folate 9.0
- Calcium 3.0
- Vitamin A 60.0
- Vitamin C 20.0
