Recipe courtesy of Amy Thielen
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Total:
20 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Make the dressing right in the serving bowl: Combine the lemon juice, mustard, honey, pepper, salt and garlic in a large bowl and whisk to combine. Slowly add the olive oil, whisking until emulsified.

Reheat the rice until steaming. (I just microwave it for a few minutes.)

Add the parsley to the dressing and toss to combine. Add the rice, almonds, onions and lemon zest, and toss well.

Serve, garnished with a couple dashes of hot paprika if desired.

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Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

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