Grilled Veggie Rice Salad

 

52213_GrilledVeggieRiceSalad

We’ve been sampling some summer weather up here in the Northwest. It’s gotten me in the summer food mood, which to me means SALADS! Lettuce salads are a staple in our home 12 months of the year, but it’s the summer side salads that have me excited. This is a salad I whipped up with some leftover grilled veggies. I make sure I  hand my husband extra big piles of veggies when he grills since they come in handy on salads or  as leftovers. However, if you don’t have grilled veggies on hand, this recipe will also work if you just saute them with the onion.

Recently I lost myself in Whole Food’s bulk isle. I found a sweet brown rice. I only bought a small bit to sample, but it really added to the texture of this salad. It is a chewy short grain that I would definitely buy again. Kind of a cross between a wheat berry and rice.

I’m vague on the herb instructions because I think you should use what ever you have available fresh. What I have in my garden might be different from you, just use a fresh mixture. I used basil, parsley, and spring garlic sprouts. Tarragon, oregano and chives would be good options too. There’s not much of a dressing to this salad because all the flavors come from grilled veggies and lots of herbs.

1 1/2 cups sweet brown rice, cooked
2 Tbs olive oil
1/2 cup red onion, chopped
1 clove garlic, minced
1 portabella mushroom, grilled & chopped
1/2  red bell pepper, grilled & chopped
1/2  yellow (or orange) pepper, grilled & chopped
1/2 cup chopped herbs
Salt and pepper to taste

Heat 1 Tbs olive oil in a pan. Add onion and saute until it is soft, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

Mix cooked rice, chopped veggies, sautéed onion and garlic, chopped herbs and last tablespoon of olive oil. Season with salt and pepper.

Grilled Veggie Rice Salad
 
Author:
Recipe type: Side Salad
Ingredients
  • 1½ cups sweet brown rice, cooked
  • 2 Tbs olive oil
  • ½ cup red onion, chopped
  • 1 clove garlic, minced
  • 1 portabella mushroom, grilled & chopped
  • ½ red bell pepper, grilled & chopped
  • ½ yellow (or orange) pepper, grilled & chopped
  • ½ cup chopped herbs
  • Salt and pepper to taste
Instructions
  1. Heat 1 Tbs olive oil in a pan. Add onion and saute until it is soft, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
  2. Mix cooked rice, chopped veggies, sautéed onion and garlic, chopped herbs and last tablespoon of olive oil. Season with salt and pepper.

 

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