Rice Salad With Roasted Summer Vegetables
Description: Enjoy the vibrant flavors of summer with this delightful Rice Salad With Roasted Summer Vegetables recipe! Perfect for a vegan-friendly meal or a weeknight dinner, this dish combines the nuttiness of brown rice with the earthy sweetness of roasted vegetables, all brought together with a zesty dressing. Whether served warm or chilled, it’s a versatile and satisfying dish that’s sure to become a favorite in your recipe collection.
Recipe Category: Brown Rice
Keywords: Long Grain Rice, Rice, Vegetable, Vegan, Summer, Weeknight, Oven, Stove Top, < 4 Hours
Ingredients:
| Ingredients | Quantity |
|---|---|
| Vegetable broth | 3 cups |
| Wild rice | 1/2 cup |
| Long grain brown rice | 1 cup |
| Canola oil | 2 tbsp |
| Red onions | 4 |
| Red bell peppers | 2 |
| Zucchini | 2 |
| Eggplant | 1 |
| Cherry tomatoes | 2 cups |
| Sunflower seeds | 1/4 cup |
| Lemon juice | 4 tbsp |
| Extra virgin olive oil | 2 tbsp |
| Fresh herb | 1 |
| Salt | 1 1/2 tsp |
| Crushed red pepper flakes | 1/4 tsp |
Nutritional Information (per serving):
- Calories: 244.9
- Fat: 10.2g
- Saturated Fat: 1.2g
- Cholesterol: 0mg
- Sodium: 444.6mg
- Carbohydrates: 35g
- Fiber: 5.2g
- Sugar: 5g
- Protein: 5.9g
Servings: 8
Total Time: 1 hour 45 minutes
- Preparation Time: 15 minutes
- Cooking Time: 1 hour 30 minutes
Recipe Instructions:
-
In a large saucepan, bring the vegetable broth to a boil, then stir in the wild rice. Reduce the heat to low, cover, and let it cook for 15 minutes.
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After 15 minutes, add the long grain brown rice to the saucepan. Quickly stir and cover again.
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Increase the heat for one minute, then reduce it to simmer and let it cook without opening for 45 minutes.
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Once cooked, remove the saucepan from the heat and let it stand, covered and without opening, for an additional 10 minutes.
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While the rice is cooking, prepare the vegetables by washing and trimming them. Leave the peel on the eggplant for added texture.
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In a very large bowl, pour in the canola oil. Dice the vegetables into 3/4-inch pieces, leaving the cherry tomatoes whole, and toss them in the oil until evenly coated.
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Line a large, rimmed baking sheet with a nonstick liner. Alternatively, you can use oiled foil, but keep in mind that you might lose some flavor. Transfer the coated vegetables onto the baking sheet.
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Preheat the oven to 400 degrees Fahrenheit. Roast the vegetables in the oven for 15 minutes while it heats up.
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After 15 minutes, stir the vegetables to ensure even cooking, then return them to the oven for about 30 minutes more, or until they are fairly dry and lightly browned.
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Allow the roasted vegetables to cool in the pan on a rack until they stop steaming.
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Once cooled, scrape the vegetables and all the browned juices into the large bowl with the cooked rice. Toss to combine.
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In a small bowl, whisk together the lemon juice, extra virgin olive oil, fresh herbs, salt, and crushed red pepper flakes to create the dressing.
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Pour the dressing over the rice and vegetables, mixing well to ensure everything is evenly coated.
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Serve the rice salad at room temperature or chilled, and enjoy the delicious flavors of summer in every bite! 🌞🥗
