If you can chop, you can make this in no time. Wait ’til you hear how I cooked the rice–I think that’s what gave it a great nutty taste. Plus letting it sit overnight in the fridge let all the flavors blend.
Brown Rice Primavera Salad
INGREDIENTS
- Fresh peas
- Chopped green onion
- Chopped red pepper
- Chopped yellow pepper
- Grape tomatoes, cut in half
- Cucumber, cubed
- Crumbled blue cheese
- 1 TBS basil, chiffonaded
- 1 cup brown rice
- 1 TBS olive oil
For the dressing:
- 2/3 red wine vinegar
- 1/3 olive oil
- 1 clove garlic, chopped
- 1 small shallot, chopped
- a squeeze of Dijon mustard
I listed ratios instead of amounts for the dressing so you can make as much as you need. Mix all ingredients with a whisk.
Chop all the vegetables. You can pick what you like and what’s in season. Since the peas were fresh, I blanched them in hot water for 40 seconds.
Here’s the rice I used. I rinsed it well, then let it sit in cold water for 20 minutes. I heated a sauce pan then added the rice to dry it out.
I continued to stir while it was drying, about 5 minutes. I added 1 TBS olive oil to the pan and cooked and stirred the rice until it released its aromatic scent, about 3-5 minutes.
At this point, add the water and cook according to the directions on the package. When the rice is done, immediately add 1/3 of the dressing and toss.
Let the rice cool, then gently stir in all the veggies.
Add the Blue Cheese when the rice has completely cooled. You don’t want it to melt.
This is such a simple dish to make, but really tasty. Try it with grilled chicken, fish or steak. Or if you’re eating light, it can be a meal in itself.
And don’t forget to read it first at Stu News.
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Tags: brown rice salad, brown rice with veggies, brown rice with veggies and blue cheese
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