Rice Salad with Dill and Baby Vegetables

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 under cold water; drain well.

5. 5

   Add rice to same pot of boiling water.

6. 6

   Cook until 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, vinegar and oil.

12. 12

    Toss to coat.

13. 13

    Season to taste with salt and pepper.

14. 14

    (Can be prepared 6 hours ahead.

15. 15

    Cover and refrigerate.)

16. 16

    Garnish with dill sprigs, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.