Food & Wine

spinner
Email this recipe

Lemony Rice-Parsley Salad

The Good News Parsley is high in vitamins A, C and K and extremely low in calories. “It grows like wildfire in my garden,” cookbook author Viana La Place says. “It’s wonderful to rediscover an herb that is so flavorful and so good for you, too. It has a mineral richness you just can’t beat.”

  • ACTIVE: 25 MIN
  • SERVINGS: 4 side-dish servings
  • Fast
  • Healthy
  • Make-Ahead
  • Vegetarian
80 people have favorited this recipe
Review this recipe

Recipe

Ingredients

  1. 1 cup arborio rice
  2. 1/4 cup extra-virgin olive oil
  3. 1 tablespoon fresh lemon juice
  4. 1 cup tightly packed flat-leaf parsley leaves, coarsely chopped
  5. 1/2 small sweet Italian frying pepper, cut into 1/4-inch dice
  6. 1/3 cup oil-cured pitted black olives, coarsely chopped
  7. 1 tablespoon capers, rinsed and drained
  8. 1 1/2 teaspoons grated lemon zest
  9. Salt and freshly ground pepper
  10. Lemon wedges, for serving

Directions

  1. Bring a large saucepan of salted water to a boil. Add the rice and simmer over moderate heat until just tender, about 14 minutes. Drain thoroughly.
  2. In a large bowl, toss the rice with the olive oil and lemon juice. Stir in the parsley, frying pepper, olives, capers and lemon zest and season with salt and pepper. Serve warm or at room temperature with lemon wedges.

Notes

    One Serving 255 cal, 18 gm fat, 2.4 gm sat fat, 21 gm carb, 1.2 gm fiber.

Reviews

Write a Review

Log in or sign up to review

This recipe has not yet been reviewed.

Sign up for The Dish, our e-mail newsletter, for free weekly recipes.

Sign up for the Dish, our free twice-weekly newsletter, for more great recipes, pairings and tips!

E-mail:

MARKETPLACE

 

205