Mediterranean vegetable salad with brown rice
Why I Love This Recipe
Ingredients You'll Need
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.
