Warm Rice Salad
Elevate your mealtime with this vibrant and nutritious Warm Rice Salad, a flavorful medley of tender long-grain rice, sautéed seasonal vegetables, and zesty lemon accents. This quick and easy recipe pairs perfectly cooked rice with sautéed red bell pepper, zucchini, and shredded carrot, all gently tossed with wilted baby spinach and bursting cherry tomatoes. A drizzle of fresh lemon juice and a sprinkle of parsley bring a refreshing brightness to every bite, while optional crumbled feta adds a creamy, tangy finish. Ready in just 30 minutes, this dish is ideal as a hearty vegetarian main, a colorful side, or even as a meal prep staple for lunches that you'll look forward to all week long.
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Recipe Information
Ingredients
- 1 cup long-grain rice (uncooked)
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 carrot, shredded
- 2 garlic cloves, minced
- 2 cups baby spinach
- 1 cup cherry tomatoes, halved
- 2 tablespoons parsley, chopped
- 1 lemon (zested and juiced)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup feta cheese, crumbled (optional)
Instructions
Rinse the rice under cold water until the water runs clear. Drain well.
In a medium saucepan, bring the vegetable broth to a boil. Add the rice, reduce to a low simmer, cover, and cook for about 15 minutes or until the rice is tender and the broth is absorbed. Remove from heat, fluff with a fork, and set aside.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the diced red bell pepper, zucchini, and shredded carrot. Sauté for 4-5 minutes or until the vegetables are slightly softened.
Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to prevent burning.
Stir in the baby spinach and cook for 2-3 minutes, allowing it to wilt slightly.
Add the cooked rice to the skillet and mix well with the vegetables.
Gently fold in the cherry tomatoes, parsley, lemon zest, and lemon juice. Season with salt and black pepper to taste.
Transfer the warm rice salad to a serving dish and sprinkle with crumbled feta cheese, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
1681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 3795 mg | 165% | |
| Total Carbohydrate | 232.7 g | 85% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 28.0 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 904 mg | 70% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2652 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
