Brown Rice and Grilled Vegetable Salad |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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A wonderful light summer salad of nutty brown rice, grilled vegetables and a light lemon dressing. Makes a great BBQ or potluck dish. I like to make a big bowl for lunches during the week. A great way to use up leftovers from dinner! Ingredients:
1 1/2 cups dry short grain brown rice |
2 portabella mushroom caps |
1 red onion, sliced thick |
1 red bell pepper |
1 zucchini, sliced thick |
1 cup low-fat italian salad dressing (optional) |
1/2 cup chopped fresh herb (basil, parsley, thyme) |
1 cup crumbled feta |
1 lemon, juice of |
1 tablespoon honey |
3 garlic cloves, minced |
1/4 cup olive oil |
salt |
pepper |
Directions:
1. Prepare the rice according to directions. Set aside.
2. Grill the vegetables until done (I marinate them in lf italian dressing first).
3. In a large bowl, mix together the lemon juice, honey, garlic, salt and pepper. Whisk in the olive oil. Add warm rice and stir to combine.
4. Dice the grilled vegetables and add to rice after slightly cooled.
5. Stir in chopped herbs and top with the crumbled feta.
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