Rice Salad w/ Dill and Baby Vegetables

By lisajesselson

Ingredients

• 4 oz. baby carrots, halved lengthwise
• 8 oz. baby zucchini or pattypan squash, end trimmed, halved
• 3/4 cup long grain white rice
• 1/2 cup plain low-fat yogurt
• 3 Tbs. chopped fresh dill
• 1 1/2 Tbs. rice vinegar
• 1 tsp. olive oil
• fresh dill sprigs

Preparation

Step 1

blanch carrots in large pot of boiling salted water 1 min.
add zucchini and cook 1 min.
using slotted spoon transfer to colander
rinse under cold water, drain well
add rice to same pot of boiling water
cook until tender, about 15 min., drain
rinse under cold water, drain well
cool to room temp.

mix rice, carrots, and zucchini in large bowl
add yogurt, chopped dill, vinegar, oil
toss to coat
season to taste with salt and pepper
cover and refrigerate until ready to serve