Title: Lemony Rice Salad with Carrots And Radishes
Categories: Veg07
Yield: 4 servings

2 tb Water
1 ts Grated lemon rind
2 tb Fresh lemon juice
1 tb Olive oil
2 ts Chopped fresh of 1/2
-teaspoon dried thyme
1/2 ts Salt
1/4 ts Black pepper
2 c Hot cooked long-grain rice
3/4 c Shredded carrot
3/4 c Shredded radish
1/4 c Golden raisins
3 tb Chopped walnuts; toasted

1. Combine the first 7 ingredients in a small bowl.

2. Combine rice and remaining ingredients; drizzle with lemon mixture, and
toss well. Serve warm or at room temperature. Yield: 4 servings (serving
size: 1 cup).

Calories 223 (28% from fat); Fat 7g (sat 0.7g, poly 2.5g, mono 3.3g);
Protein 4.2g; Carb 37.5g; Fiber 2.2g; Chol 0mg; Iron 1.6mg; Calc 33mg

Recipe by: Cooking Light, March 1999

Converted by MM_Buster v2.0l.