Persian Cucumber and Purple Rice Salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
8%
Persian Cucumber and Purple Rice Salad
300 min.
8
140kcal

Suggestions


Discover the vibrant and refreshing flavors of the Persian Cucumber and Purple Rice Salad, a delightful dish that beautifully marries health and taste. This salad is not only stunning to look at, with its striking hues of purple rice and crisp green cucumbers, but it’s also packed with nutrients, making it a fantastic addition to any meal. Whether you're planning a casual family gathering or a festive dinner party, this dish will surely impress your guests and leave them craving more.

What sets this salad apart is its unique combination of ingredients and clever use of spices. Toasted coriander seeds add an aromatic depth while bright lemon juice and zest provide a zesty lift that perfectly complements the freshness of the Persian cucumbers. The purple jasmine rice, not just visually appealing, is also a health-conscious choice, offering a gluten-free option that is rich in antioxidants and fiber.

Easy to prepare and perfect for any occasion, this salad can serve as a delightful side dish or a flavorful starter. Made with only plant-based ingredients, it aligns beautifully with vegetarian, vegan, and dairy-free diets, ensuring everyone at the table can savor its deliciousness. Allow the salad to sit and enhance its flavors, making it an excellent choice for meal prep. Give this Persian Cucumber and Purple Rice Salad a try and elevate your dining experience with its deliciousness!

Ingredients

  • 1.5 teaspoons coriander seeds toasted
  • pound persian cucumbers mini sliced quartered (also called cucumbers; 6)
  • cup purple jasmine rice 
  • teaspoons juice of lemon fresh
  • teaspoons lemon zest grated
  • tablespoons olive oil extra-virgin
  • bunch scallions thinly sliced
  • 1.3 cups water 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • knife

Directions

  1. Bring rice, water, and 1/4 teaspoon salt to a boil in a small heavy saucepan, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, about 20 minutes.
  2. Remove from heat and let stand, covered, 10 minutes.
  3. Spread rice evenly in a lightly oiled 4-sided sheet pan and cool completely.Coarsely smash coriander seeds with side of a large knife.
  4. Toss rice with coriander, remaining ingredients, and 1/4 teaspoon salt in a large bowl and let stand at room temperature 1 hour.
  5. Rice, without other ingredients, can be cooked 1 day ahead and chilled.

Nutrition Facts

Calories140kcal
Protein6%
Fat35.87%
Carbs58.13%

Properties

Glycemic Index
13.52
Glycemic Load
11.3
Inflammation Score
-2
Nutrition Score
3.8565217152886%

Flavonoids

Eriodictyol
0.06mg
Hesperetin
0.18mg
Naringenin
0.02mg
Luteolin
0.01mg
Kaempferol
0.04mg
Quercetin
0.32mg

Nutrients percent of daily need

Calories:140.21kcal
7.01%
Fat:5.57g
8.57%
Saturated Fat:0.78g
4.87%
Carbohydrates:20.31g
6.77%
Net Carbohydrates:19.32g
7.02%
Sugar:0.93g
1.04%
Cholesterol:0mg
0%
Sodium:4.9mg
0.21%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.1g
4.19%
Manganese:0.31mg
15.25%
Vitamin K:13.48µg
12.83%
Vitamin E:0.82mg
5.45%
Selenium:3.67µg
5.24%
Copper:0.1mg
5.19%
Vitamin C:3.59mg
4.35%
Phosphorus:41.3mg
4.13%
Fiber:0.99g
3.96%
Vitamin B5:0.38mg
3.76%
Magnesium:14.94mg
3.74%
Vitamin B6:0.07mg
3.51%
Potassium:118.88mg
3.4%
Folate:12.02µg
3.01%
Zinc:0.38mg
2.56%
Iron:0.45mg
2.5%
Vitamin B1:0.04mg
2.46%
Calcium:21.14mg
2.11%
Vitamin B3:0.42mg
2.09%
Vitamin B2:0.03mg
1.74%
Vitamin A:71.06IU
1.42%
Source:Epicurious