Basil Brown Rice Vegetable Salad
Free of most allergens, this nutty cold brown rice salad melds well with the crisp vegetables. Add in extra vegetables such as chopped cucumber, green bell pepper, or steamed zucchini to make this dish “your own”.
4 tablespoons olive oil
1 large onion chopped
3 garlic cloves, coarsely chopped
2 cups short-grain brown rice
2 cups of rice milk (check label for allergens)
2 cups of water
2½ cup of fresh or canned corn kernels; or frozen - thawed and drained
1 1/2 cup frozen peas
1 red bell pepper; seeded and chopped
3 tablespoons orange juice
2 tablespoons white vinegar
½ to 1 tablespoon Tabasco sauce, depending on taste
3/4 cup fresh chopped basil
1 tablespoon fresh tarragon, coarsely chopped
Salt & pepper, to taste
7-8 scallions, chopped
1 bag of arugula or other mixes salad greens, 12-16 ounces
Over medium-high heat, heat 1 ½ tablespoon of the olive oil in a medium saucepan. Add the onion and cook for about 5 minutes, or until lightly browned. Next add the garlic and continue to cook another 2 minutes.
Next add the brown rice and toss to coat in the olive oil. Add the rice milk and the water, increase heat and bring to a boil. Cook the rice until the liquid is absorbed and the rice is cooked until tender, about 30 to 35 minutes.
Transfer the rice to a large bowl, and toss in the corn kernels, the frozen peas and the chopped red bell pepper. Gently toss to combine.
In a small bowl whisk the remaining olive oil, orange juice, vinegar and Tabasco sauce in a small bowl; then add and combine the basil, tarragon and the salt & pepper, to taste.
Pour the marinade over the rice and vegetables and gently toss. Refrigerate until ready to serve.
To serve, place a handful of arugula on each plate and top with the rice salad.
Serves 4.
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