This colorful moroccan rice salad packs a punch with unbelievably delicious, savory flavors that taste better than your average salad and is just as healthy
Servings: 6-8 servings
Calories: 268kcal
Author: Yummy Medley
Ingredients
2cupsof uncooked parboiled rice
4medium carrotsgrated
A handful of roughly chopped parsley
1large firm tomato chopped
1medium red onion finely chopped
1cupof sweet corn
8-10clovesof roasted garlic
3tbspfreshly squeezed lemon juice
1+ 1/2 tsp salt
3tbspextra virgin olive oil
1/2tspblack pepper
1/2tspcumin.
Instructions
Boil rice according to package instructions with 1 tsp of salt.
To prep the dressing, crush the roasted garlic, and 1/2 tsp salt with a mortar and pestle or in a food processor until it forms a smooth paste.
Whisk the olive oil, lemon juice, crushed garlic, black pepper and cumin until combined and set aside.
Once the rice is done cooking, add in the carrots, onions, tomatoes, sweet corn and garlic and toss together. Drizzle the dressing onto the warm salad, and toss again.
Serve warm or allow the salad to cool in the refrigerator and and serve.
Notes
To roast the garlic, simply toss the garlic cloves (skin on) in a little olive oil, and allow to roast on a pan in 300F oven for 10-15 minutes.