Rice salad with dill and baby vegetables

 
                  Rice Salad With Dill And Baby Vegetables
 
 Recipe By     : Bon Appetit  April 1996
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Bon Appetit Magazine             Rice
                 Vegetables                       To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      ounces        baby carrots -- 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
                         fresh dill sprigs -- optional
 
 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 u
 nder cold water; drain well.  Add rice to same pot of boiling water.  Cook unti
 l 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, vinega
 r and oil.  Toss to coat.  Season to taste with salt and pepper.  (Can be prepa
 red 6 hours ahead.  Cover and refrigerate.) Garnish with dill sprigs, if desire
 d.
 
  MC formatted by Barb at Possum Kingdom using MC Buster & SNT
 
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