Recipe information
Yield
Serves 4
Ingredients
4 ounces baby carrots (about 16), 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)
Preparation
Step 1
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 under cold water; drain well. Add rice to same pot of boiling water. Cook until tender, about 15 minutes. Drain. Rinse under cold water; drain well. Cool to room temperature.
Step 2
Mix rice, carrots and zucchini in large bowl. Add yogurt, chopped dill, vinegar and oil. Toss to coat. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.) Garnish with dill sprigs, if desired.
Nutrition Per Serving
Per serving: calories
173; total fat
2 g; saturated fat
0; cholesterol
1 mg
#### Nutritional analysis provided by Bon Appétit
