Brown Rice And Grilled Vegetable Salad Recipes

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MEDITERRANEAN BROWN RICE SALAD



Mediterranean Brown Rice Salad image

This is a favorite of mine! My stepmom and I first made this my freshman year in college as an experiment, and I have been making it ever since. May be served hot or cold.

Provided by Anne

Categories     Salad     Grains     Rice Salad Recipes

Time 1h

Yield 6

Number Of Ingredients 12

1 ½ cups uncooked brown rice
3 cups water
1 red bell pepper, thinly sliced
1 cup frozen green peas, thawed
½ cup raisins
¼ sweet onion (such as Vidalia®), chopped
¼ cup chopped Kalamata olives
½ cup vegetable oil
¼ cup balsamic vinegar
1 ¼ teaspoons Dijon mustard
salt and ground black pepper to taste
¼ cup feta cheese

Steps:

  • Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low; cover and simmer until rice is tender and the liquid is absorbed, 45 to 50 minutes.
  • Combine red bell pepper, peas, raisins, onion, and olives in a bowl.
  • Whisk vegetable oil, vinegar, and mustard together in a separate bowl for the balsamic dressing.
  • Stir brown rice and balsamic dressing into vegetable mixture. Season with salt and black pepper.
  • Top brown rice and vegetables with feta cheese before serving.

Nutrition Facts : Calories 451.4 calories, Carbohydrate 54.6 g, Cholesterol 9.3 mg, Fat 23.5 g, Fiber 3.6 g, Protein 7.1 g, SaturatedFat 4.4 g, Sodium 273.4 mg, Sugar 12.4 g

BROWN RICE AND GRILLED VEGETABLE SALAD



Brown Rice and Grilled Vegetable Salad image

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!

Provided by healthycook26

Categories     Brown Rice

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

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

Steps:

  • Prepare the rice according to directions. Set aside.
  • Grill the vegetables until done (I marinate them in lf italian dressing first).
  • 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.
  • Dice the grilled vegetables and add to rice after slightly cooled.
  • Stir in chopped herbs and top with the crumbled feta.

BROWN RICE, CORN AND GRILLED VEGETABLE SALAD



Brown Rice, Corn and Grilled Vegetable Salad image

Categories     Salad     Rice     Vegetable     Vegetarian     High Fiber     Corn     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

1 1/2 cups brown rice
4 zucchini, halved lengthwise
1 large red onion, cut crosswise into 3 thick slices
1/4 cup plus 1/3 cup olive oil
5 tablespoons soy sauce
3 tablespoons Worcestershire sauce
1 1/2 cups mesquite wood chips, soaked in cold water 1 hour (optional)
2 cups fresh corn kernels
2/3 cup fresh orange juice
1 tablespoon fresh lemon juice
1/2 cup chopped Italian parsley

Steps:

  • Add rice to large pot of boiling salted water. Cover partially and cook until just tender, about 30 minutes. Drain well. Transfer to large bowl and cool to room temperature, stirring occasionally.
  • Place zucchini and onion slices in shallow dish. Mix 1/4 cup oil, 2 tablespoons soy sauce and 2 tablespoons Worcestershire sauce in small bowl. Pour over vegetables. Let stand 30 minutes, turning once.
  • Prepare barbecue (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When chips begin to smoke, season onion and zucchini with salt and pepper and place on grill. Cover and cook until tender and brown, occasionally turning and basting with marinade, about 8 minutes. Transfer to platter. Cut onion slices into quarters. Cut zucchini crosswise into 1-inch pieces. Add onion and zucchini to rice. Mix in corn.
  • Whisk orange juice, lemon juice, 1/3 cup oil, 3 tablespoons soy sauce and 1 tablespoon Worcestershire sauce in medium bowl. Pour 1 cup dressing over salad and toss to coat. Stir in parsley. Season with salt and pepper. Serve salad, passing remaining dressing separately.

GRILLED VEGGIE AND ORZO SALAD



Grilled Veggie and Orzo Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 16

Kosher salt and freshly ground black pepper
1 pound orzo
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 cup extra-virgin olive oil
1 yellow squash, cut into 1/2-inch-thick slices on the bias
1 zucchini, cut into 1/2-inch-thick slices on the bias
1 Japanese eggplant, cut into 1/2-inch-thick slices on the bias
1 red onion, cut into 1/2-inch-thick slices
1 large bell pepper, cut into planks
1 teaspoon lemon zest and 5 tablespoons lemon juice (from 3 to 4 lemons)
1 tablespoon Dijon mustard
3/4 cup crumbled feta cheese
1/2 cup chopped fresh parsley
1/4 cup chopped fresh dill

Steps:

  • Bring a large pot of salted water to a boil. Cook the orzo according to package directions. Drain and set aside.
  • Add the dried oregano, garlic powder, onion powder, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 cup of the olive oil to a large bowl. Whisk to combine, then add all the prepped vegetables. Toss the vegetables to coat them in the marinade.
  • Heat a grill pan over medium-high heat. Once the pan is heated, add the vegetables in batches, being sure to keep them in a single layer and not to overcrowd the pan. Grill until the vegetables have nice char marks and are beginning to soften, 2 to 3 minutes. Flip the vegetables and cook for an additional 2 to 3 minutes. Remove to a rimmed baking sheet. Keep grilling until all the vegetables are cooked. Cool slightly, then cut the vegetables into small bite size pieces. Save any leftover marinade to build the dressing for the salad.
  • To the serving bowl with the leftover marinade from the vegetables, add the lemon zest, lemon juice, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper and the remaining 1/4 cup olive oil. Whisk to combine. Add the cooked orzo and the chopped grilled vegetables and toss to combine. Add the feta, parsley and dill and toss again. Season with salt and pepper to taste.
  • Serve immediately or keep at room temperature until ready to serve.

MEDITERRANEAN BROWN RICE SALAD



Mediterranean Brown Rice Salad image

My family and friends all love this salad, which they've referred to as "the Greek salad." The recipe makes enough to feed a crowd, so it's a perfect bring-along for a big party. No matter what you're looking for-something with the Greek flavors you love, or just a healthy, simple salad-it will not disappoint! If you'd like, substitute orzo for the rice. -Sarah Hawkins, Wanatah, Indiana

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 12 servings.

Number Of Ingredients 13

1-1/2 cups uncooked long grain brown rice
3-1/2 cups water
2 tablespoons white vinegar
2 tablespoons balsamic vinegar
1 garlic clove, minced
3/4 teaspoon pepper
1/2 teaspoon salt
1/2 cup olive oil
1/4 cup chopped fresh basil
6 ounces fresh baby spinach (about 8 cups), coarsely chopped
16 ounces cherry tomatoes, halved
6 green onions, thinly sliced
2 cups (8 ounces) crumbled feta cheese

Steps:

  • In a saucepan, combine rice and water; bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is absorbed, 35-40 minutes., Meanwhile, place vinegars, garlic, pepper and salt in bowl and whisk together. While whisking, gradually add oil in a steady stream. Stir in basil., Place spinach in a large bowl; add cooked rice. Stir in tomatoes, green onions and dressing; toss until spinach is wilted. Gently stir in feta. Loosely cover and refrigerate 2 hours or until cold.

Nutrition Facts : Calories 55 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 291mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

BROWN RICE SALAD WITH GRILLED CHICKEN



Brown Rice Salad with Grilled Chicken image

This delightful dish is nutritious, simple to fix and brightens up any buffet table. It's a terrific way to use up leftover chicken, and you can add veggies according to your family's liking. -Glenda Harper of Cable, Ohio

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 9 servings.

Number Of Ingredients 14

3 cups cooked brown rice
2 cups cubed grilled chicken breasts
2 medium apples, chopped
1 medium sweet red pepper, chopped
2 celery ribs, finely chopped
2/3 cup chopped green onions
1/2 cup chopped pecans
3 tablespoons minced fresh parsley
1/4 cup cider vinegar
3 tablespoons canola oil
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon pepper
Lettuce leaves, optional

Steps:

  • In a large bowl, combine the first eight ingredients. In a small bowl, whisk the vinegar, oil, lemon juice, salt and pepper. Pour over salad and toss to coat. Serve immediately or refrigerate. Serve in lettuce-lined bowls if desired.

Nutrition Facts : Calories 236 calories, Fat 11g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 295mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 3g fiber), Protein 12g protein.

BROWN RICE SALAD WITH GRILLED CHICKEN



Brown Rice Salad With Grilled Chicken image

This dish is nutritious and is simple to fix. Great way to use up leftover chicken. I love making this for lunch. You can add whatever veggies you like.

Provided by bmcnichol

Categories     One Dish Meal

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

3 cups cooked brown rice
2 cups cubed grilled chicken breasts
1 medium sweet red pepper, diced
2 celery ribs, finely chopped
2/3 cup chopped green onion
3 tablespoons minced fresh parsley
1/4 cup cider vinegar
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a bowl, combine the first six ingredients.
  • In a jar with a lid, combine the vinegar, oil, lemon juice, salt and pepper and shake well.
  • Pour over the rice mixture and toss to coat.
  • Serve immediately or refrigerate.

Nutrition Facts : Calories 195.1, Fat 7, SaturatedFat 1.2, Cholesterol 29.8, Sodium 328.3, Carbohydrate 19.4, Fiber 2.1, Sugar 1.1, Protein 13

GRILLED VEGETABLE AND RICE SALAD WITH FISH-SAUCE VINAIGRETTE



Grilled Vegetable and Rice Salad with Fish-Sauce Vinaigrette image

Provided by Zakary Pelaccio

Categories     Salad     Side     Low Cal     High Fiber     Backyard BBQ     Dinner     Lunch     Summer     Grill     Grill/Barbecue     Healthy     Low Cholesterol     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 17

Salad:
1/4 cup unsweetened shredded coconut (optional)
Vegetable oil
12 okra pods
3 ears of corn, shucked
2 large zucchini, halved lengthwise, centers scooped out
2 long red chiles (such as Holland or Anaheim), stemmed
1 small eggplant, cut lengthwise into 1" slices
1 tablespoon sea salt
Dressing and assembly:
1 garlic clove, minced
1 teaspoon palm sugar or (packed) light brown sugar
2 tablespoons fish sauce (such as nuoc nam or nam pla)
1 tablespoon fresh lime juice
2 cups (loosely packed) mixed fresh tender herbs (such as basil, cilantro, fennel fronds, marjoram, mint, and tarragon)
4 cups steamed jasmine rice
Ingredient info: Look for unsweetened shredded coconut at natural and specialty foods stores and some supermarkets. Anaheim chiles, also known as California chiles, are available at Latin markets and many supermarkets.

Steps:

  • For salad:
  • Preheat oven to 250°F. Spread out coconut (if using) on a rimmed baking sheet. Bake, stirring often, until golden brown, about 10 minutes. Let cool on pan.
  • Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grates with oil. Meanwhile, combine okra, corn, zucchini, chiles, eggplant, and salt in a large bowl; drizzle with oil and toss to coat. Grill vegetables (use a grill basket if you have one), turning frequently, until crisp-tender and lightly charred, about 8 minutes. Place chiles in a medium bowl; cover tightly with plastic to let steam for easy peeling. Set chiles aside for dressing.
  • Cut corn kernels from cobs; place in a large bowl. Cut zucchini and eggplant into irregular 1" pieces; place in bowl with corn. Trim any tough tops from okra and cut okra in half lengthwise; add to bowl. Set aside.
  • For dressing and assembly:
  • Peel or scrape off charred skin from chiles and discard. Purée chiles (with seeds) and garlic in a food processor or mash with a mortar and pestle until a coarse paste forms. Add sugar and process or pound until dissolved. Stir in fish sauce and lime juice.
  • Drizzle dressing over warm vegetables; add herbs and toasted coconut (if using); toss well.
  • Scoop steamed rice onto a platter and top with salad.

BROWN RICE AND BLACK BEAN SALAD



Brown Rice and Black Bean Salad image

This is one of our summer staples. It goes together quickly and easily; it's good for you and yummy. It's also very versatile. The first night it's a stand-alone salad; the second night, heat a portion in a pan with an additional canned veggie and it's a side dish. If you have a favorite veggie, add that; if you hate corn, leave it out. Have fun and eat without guilt!

Provided by Ammaliatrice

Categories     Salad     Grains     Rice Salad Recipes

Time 2h

Yield 24

Number Of Ingredients 12

1 ½ cups uncooked brown rice
3 cups water
1 tablespoon extra virgin olive oil
½ teaspoon salt
1 (14.5 ounce) can collard greens, drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can green peas, rinsed and drained
1 (15.25 ounce) can corn kernels, drained
1 (4 ounce) can chopped green chilies
1 (4 ounce) can sliced black olives
1 (14.5 ounce) can Italian-style tomatoes, undrained and chopped
salt and freshly ground black pepper to taste

Steps:

  • Bring the brown rice, water, olive oil, and 1//2 teaspoon salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Scrape into a mixing bowl, fluff with a fork, and refrigerate to room temperature.
  • Stir the collard greens, black beans, green peas, corn, green chiles, olives, and tomatoes into the cooled rice until evenly mixed. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 87.2 calories, Carbohydrate 16 g, Fat 1.7 g, Fiber 2 g, Protein 2.6 g, SaturatedFat 0.2 g, Sodium 324.2 mg, Sugar 1.7 g

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