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Rice Salad With Dill And Baby Vegetables

Make Rice Salad With Dill And Baby Vegetables at home with Baby Carrots Trimmed Halved, Long Grain White Rice, Rice Vinegar, and Olive Oil. Keep it handy for the next time you cook it.

Ingredients

• 4 oz
• 3/4 cup
• 1 1/2 tbsp
• 1 tsp

Method (preview)

1. 1

   Blanch carrots in large pot of boiling salted water 1 minute.

2. 2

   Add zucchini and cook 1 minute.

3. 3

   Using slotted spoon, transfer vegetables to colander.

4. 4

   Rinse u nder cold water; drain well.

5. 5

   Add rice to same pot of boiling water.

6. 6

   Cook unti l tender, about 15 minutes.

7. 7

   Drain.

8. 8

   Rinse under cold water; drain well.

9. 9

   Cool to room temperature.

10. 10

    Mix rice, carrots and zucchini in large bowl.

11. 11

    Add yogurt, chopped dill, vinega r and oil.

12. 12

    Toss to coat.

13. 13

    Season to taste with salt and pepper. (Can be prepa red 6 hours ahead.

14. 14

    Cover and refrigerate.) Garnish with dill sprigs, if desire d.