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Mediterranean vegetable salad with brown rice


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Serves | Prep Time | Cook Time

Ingredients

2 cups of brown rice
2 medium tomatoes, small dice
1/3 cup of fresh basil leaves, torn
2 ½ cup of baby portabellas, chopped
2T of olive oil
1/3 cup of balsamic vinegar
1/3 cup of green onions, chopped
2T of garlic
1 can artichoke hearts, quartered
1 cup of garbanzo beans

Dressing:
1/3 cup of balsamic vinegar
1/3 cup of apple cider vinegar
1t of mustard
1t of dried basil
1t of pepper
Pinch of salt
½ cup of olive oil

Garnish: fresh mint, torn


Mediterranean vegetable salad with brown rice


2 cups of brown rice


2 medium tomatoes, small dice


1/3 cup of fresh basil leaves, torn


2 ½ cup of baby portabellas, chopped


2T of olive oil


1/3 cup of balsamic vinegar


1/3 cup of green onions, chopped


2T of garlic


1 can artichoke hearts, quartered


1 cup of garbanzo beans


Dressing:


1/3 cup of balsamic vinegar


1/3 cup of apple cider vinegar


1t of mustard


1t of dried basil


1t of pepper


Pinch of salt


½ cup of olive oil


Garnish: fresh mint, torn


Make rice according to package instructions. Set aside when done to cool, completely. In medium saute pan, heat olive oil. Add green onions and garlic. Saute for 3 – 4 minutes on medium high heat. Add portabellas. Lower heat to medium and cook for 8 - 10 minutes. Add 1/3 cup of balsamic. Let reduce until dry. Take off heat and cool.


For dressing:


In small bowl, add vinegars, mustard and all spices. Mix well with whisk. Take olive oil and whisk in slowly. Set aside.


In large bowl, add rice, tomatoes, basil, mushroom mix, green onions, artichoke hearts and garbanzo beans.


Pour dressing over salad. Mix and incorporate together. Refrigerate for two hours before serving.


Pairs Well With


Notes

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