MEDITERRANEAN VEGETABLE SALAD WITH BROWN RICE

 

  • Cooking Time:
  • Servings:
  • Preparation 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

Directions

  • 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.

Notes

Categories: Misc. Salad  Salad  Vegetarian 
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