Brown Rice Salad With Peppers and Zucchini |
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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 4 |
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This is tangy and vegetable-loaded salad that I put together out of the pantry and frige. I enjoyed it enough to post it so that I can remember it again later. Ingredients:
1 cup brown rice |
1/2 cup green onion, sliced |
2 red pickled peppers, diced |
1/2 medium zucchini, diced |
1 celery rib, diced |
1/2 cup feta cheese, crumbled |
1 teaspoon dijon mustard |
1 teaspoon oregano (not powdered) |
1 garlic clove, minced |
1/2 cup red wine vinegar |
1/2 cup olive oil |
salt and pepper |
Directions:
1. Cook brown rice according to package directions (if you wish, add a 1/2 a vegetable cube in place of any salt listed in the cooking instructions) and set aside to cool.
2. Chop vegetables and cheese and toss with cooled, cooked rice. I use a mandoline slicer to get a variety of shapes and textures to my vegetables. Use whatever vegetables appeal to you.
3. In a small jar make vinaigrette by mixing the salt, pepper, vinegar, mustard, garlic and oregano together and then adding the oil.
4. This will actually make more dressing than is needed for the salad, I think, but it is a solid vinaigrette that performs well on other salads.
5. Dress the salad to taste and serve immediately.
6. This salad can also enhanced by chicken, tuna or chopped egg.
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