Found this great looking recipe from Food & Wine.
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Lemony Rice-Parsley Salad:

1. Bring a large saucepan of salted water to a boil. Add the rice and simmer over moderate heat until just tender, about 14 minutes. Drain thoroughly.

2. In a large bowl, toss the rice with the olive oil and lemon juice. Stir in the parsley, frying pepper, olives, capers and lemon zest and season with salt and pepper. Serve warm or at room temperature with lemon wedges.

Notes

One Serving 255 cal, 18 gm fat, 2.4 gm sat fat, 21 gm carb, 1.2 gm fiber.

Jeannie notes.. Above is curated for evaluation and recommendation from Food & Wine

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Lemony Rice-Parsley Salad

reco low-cal