Sports Nutrition >
Diet Corner >
Rice with Vegetables and Fresh Dill
Ingredients
. 4 ounces carrots, trimmed, halved lengthwise
. 8 ounces zucchini or baby patty pan squash, ends trimmed, halved
. ¾ cup long-grain white rice
. ½ cup plain low-fat yogurt
. 3 tablespoons chopped fresh dill
. 1 ½ tablespoons rice vinegar
. 1 teaspoon olive oil
. Fresh dill sprigs
Directions
1. Blanch carrots and zucchini in salted boiling water pot for two minutes.
2. Rinse the vegetables with cold water, and drain well.
3. Add rice to same pot of boiling water. Cook for 15 minutes or until tender.
4. Drain the rice, and rinse under cold water. Cool to room temperature.
5. Combine rice, carrots and zucchini in large bowl. Mix in yogurt, chopped dill, vinegar and oil. Toss to coat. Add salt and pepper to taste.
6. Garnish with dill sprigs, if desired.
