Mediterranean vegetable salad with brown rice
CATEGORIES
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
  1. Mediterranean vegetable salad with brown rice
  2. 2 cups of brown rice
  3. 2 medium tomatoes, small dice
  4. 1/3 cup of fresh basil leaves, torn
  5. 2 ½ cup of baby portabellas, chopped
  6. 2T of olive oil
  7. 1/3 cup of balsamic vinegar
  8. 1/3 cup of green onions, chopped
  9. 2T of garlic
  10. 1 can artichoke hearts, quartered
  11. 1 cup of garbanzo beans
  12. Dressing:
  13. 1/3 cup of balsamic vinegar
  14. 1/3 cup of apple cider vinegar
  15. 1t of mustard
  16. 1t of dried basil
  17. 1t of pepper
  18. Pinch of salt
  19. ½ cup of olive oil
  20. Garnish: fresh mint, torn
  21. 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.
  22. For dressing:
  23. In small bowl, add vinegars, mustard and all spices. Mix well with whisk. Take olive oil and whisk in slowly. Set aside.
  24. In large bowl, add rice, tomatoes, basil, mushroom mix, green onions, artichoke hearts and garbanzo beans.
  25. Pour dressing over salad. Mix and incorporate together. Refrigerate for two hours before serving.