Brown Rice Salad With Peppers And Zucchini Recipes

MEDITERRANEAN BROWN RICE SALAD

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.

MEXICAN BROWN RICE SALAD

Steps:

• Preheat the grill to medium-high heat.
• Brush corn with olive oil, and season with salt and pepper. Grill for 5 to 6 minutes, rotating on all sides, until the corn has some nice charred spots. Let cool and remove corn kernels from the cob.
• Add corn, brown rice, beans, red bell pepper, jalapeno, and green onions to a large bowl.
• In a smaller bowl, whisk together the olive oil, lime juice, cumin, garlic, cilantro, and salt and pepper. Fold dressing into the veggies and top with the crumbled cheese and toss.

CRUNCHY VEGETABLE AND BROWN RICE SALAD

Steps:

• Fill a 2-quart saucepan three fourths full with salted water and bring to a boil. Add rice and boil, uncovered, stirring occasionally, until al dente, about 25 minutes. Drain rice in a colander and rinse under cold running water until cool. Drain rice well.
• While rice is cooking, cut zucchini, celery, carrot, and bell pepper into 1/4-inch dice. Remove tough stems from arugula and chop leaves. Chop scallions.
• Have ready a bowl of ice and cold water. In a saucepan of boiling salted water blanch zucchini, celery, carrot, and bell pepper 1 minute. Drain vegetables in a sieve and transfer to ice water to stop cooking. Drain vegetables well.
• In a large bowl whisk together lemon juice, broth, mustard, oil, salt, and pepper. Add rice, blanched vegetables, arugula, and scallions, tossing to combine well, and season with salt and pepper. Serve salad at room temperature.

NUTTY BROWN RICE SALAD

Steps:

• Combine the rice and water in a small saucepan; bring to a boil over high heat. Cover, and reduce the heat to medium-low. Simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes. Remove from heat and allow to cool.
• Place cooled rice in a large bowl. Stir in the kidney beans, red onions, mushrooms, broccoli, bell peppers, and almonds; season with pepper. Toss salad with the Italian dressing and olive oil.
• Chill for at least one hour before serving.

BROWN RICE AND FARRO SALAD

Steps:

• Cook the rice. Combine with 1 2/3 cups water and salt to taste in a medium saucepan, bring to a boil, cover, reduce the heat and simmer 45 minutes, or until there is no more water in the pot. Turn off the heat, cover the pot with a dishtowel, return the lid, and let sit for 15 minutes. Transfer the rice to a wide bowl or a sheet pan and allow to cool completely.
• Meanwhile cook the farro. Combine with 3 cups water and salt to taste in a medium saucepan, bring to a boil, cover, reduce the heat and simmer 45 to 50 minutes, until tender. Turn off the heat and allow the farro to sit in the hot water for another 15 minutes, then drain and place in a paper towel-lined bowl to cool.
• In a large bowl, combine the rice, farro, diced roasted pepper, diced cucumber, feta, basil, and thyme.
• In a small measuring cup or bowl, whisk together the sherry and balsamic vinegars, salt to taste, Dijon mustard and garlic. Whisk in the olive oil. Pour over the grain mixture, add freshly ground pepper, and toss the mixture well.
• Line individual salad plates or a platter with arugula. Top with the salad. Garnish, if desired, with more crumbled feta, and serve.

BROWN RICE BOWLS WITH STEWED PEPPERS

Steps:

• Cut tops off peppers, then cut lengthwise into sections along creases. Remove seeds and membranes. Slice sections crosswise.
• Heat oil in a large heavy skillet over medium heat and add onion. Cook, stirring, until tender, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Add sweet peppers and, if using, chiles. Cook, stirring often, until peppers have softened slightly, about 5 minutes. Add salt to taste and continue to cook for another 5 minutes, until peppers are tender.
• Add tomatoes, sugar, basil sprig and black pepper. Bring to a simmer and cook, stirring from time to time, until tomatoes have softened and cooked down, 5 to 10 minutes.
• Cover skillet, reduce heat and simmer for another 10 minutes, stirring occasionally, until mixture is thick and fragrant. Stir in slivered basil. Taste and adjust seasonings. Keep warm.
• Make Parmesan crisps: Heat oven to 350 degrees. Line 1 or 2 baking sheets with silicon mats or parchment. Spoon heaped tablespoons (about 1/2 ounce) grated Parmesan onto silicon mat or parchment, then use a spoon to flatten rounds until they are about 4 to 4 1/2 inches in diameter and very thin. They should be about 2 inches apart. Bake 9 to 10 minutes, switching pans front to back, until the cheese is brown and lacy. Remove from heat and allow the rounds to cool. Once cooled, they should be crisp all the way through.
• Spoon rice into bowls. Top with peppers. Garnish with torn leaves of fresh basil and a Parmesan crisp.

BROWN RICE SALAD WITH CRUNCHY SPROUTS AND SEEDS

Steps:

• Purée chives, oil, 2 tablespoons lemon juice, and 1 teaspoon salt in a food processor until smooth. Strain chive vinaigrette through a fine-mesh sieve into a small bowl.
• Cook dried sprouted legumes in a large pot of lightly salted boiling water until just tender, about 5 minutes. Cover pot; remove from heat. Let stand for 3 minutes; drain. Rinse legumes under cold water to cool; drain. Transfer to a large bowl. DO AHEAD: Vinaigrette and legumes can be made 1 day ahead. Cover separately; chill.
• Add zucchini, rice, scallions, seeds, nuts, and chive vinaigrette to bowl with legumes; toss to combine. Season to taste with salt, pepper, and more lemon juice, if desired.

EASY BROWN RICE WITH PEPPERS AND ZUCCHINI

Steps:

• 1. Prepare the rice according to package directions, using the broth instead of water and salt.
• 2. Once rice is close to done, heat the oil in a large skillet over low heat.
• 3. Add the bell peppers, cilantro, basil, and salt. Increase the heat to medium and cook, stirring, for 1 minute.
• 4. Add in zucchini (this is so it doesn't get all soggy) and cook vegetables for 2 minutes, or until crisp-tender.
• 5. Serve the vegetables over the rice.

AMAZING BROWN RICE SALAD

Steps:

• In a saucepan, bring water to a boil. Stir in rice, cover, and reduce heat to low. Simmer for 45 to 60 minutes, or until done.
• Transfer rice to a serving bowl, and stir in onion, celery, cranberries, salad dressing and sugar. Cover, refrigerate, and serve cold.

BROWN RICE SALAD WITH PEPPERS AND ZUCCHINI

Steps:

• Cook brown rice according to package directions (if you wish, add a 1/2 a vegetable cube in place of any salt listed in the cooking instructions) and set aside to cool.
• Chop vegetables and cheese and toss with cooled, cooked rice. I use a mandoline slicer to get a variety of shapes and textures to my vegetables. Use whatever vegetables appeal to you.
• In a small jar make vinaigrette by mixing the salt, pepper, vinegar, mustard, garlic and oregano together and then adding the oil.
• This will actually make more dressing than is needed for the salad, I think, but it is a solid vinaigrette that performs well on other salads.
• Dress the salad to taste and serve immediately.
• This salad can also enhanced by chicken, tuna or chopped egg.

BROWN RICE SALAD

Steps:

• Place rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 45 to 60 minutes.
• In a medium bowl, mix the sour cream, red wine vinegar, lime juice, honey, cumin, chili powder, salt, and pepper. Refrigerate until ready to use.
• Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
• In a large bowl, mix the rice, dressing mixture, bacon, bell pepper, green onions, peas, almonds, and cilantro. Chill at least 1 hour before serving.

BROWN RICE, CORN AND GRILLED VEGETABLE SALAD

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.

THE BEST EVER BROWN RICE SALAD

Steps:

• Place the lemon juice, olive oil, vinegar and worcestershire sauce in a screw top jar and shake well.
• Cook the brown rice acording to the packet instructions, drain and place in a bowl. While the rice is still warm, mix in all the other ingredients including the dressing, stir thoroughly.
• Serve at room temperature.

SPICY BROWN RICE SALAD

Steps:

• Cook rice. While still hot mix with olive oil, vinegars, salt, pepper, and tarragon.
• Let stand to cool for at least an hour. Add remaining ingredients.
• To increase protein in this dish, garnish with crumbled hard boiled egg.

BROWN RICE SALAD

Steps:

• In a large bowl, combine the first eight ingredients. Add salad dressing; toss to coat. Cover and refrigerate until chilled.

SWEET PEPPER WILD RICE SALAD

Steps:

• In a small saucepan, combine the wild rice, 1 cup broth and 1/2 cup water. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender. , Meanwhile, in a large saucepan, combine the long grain rice and remaining broth and water. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender., In a large nonstick skillet, saute the peppers and zucchini in 1 tablespoon oil for 3 minutes. Add onions; saute 1-2 minutes longer or until vegetables are tender. Transfer to a large bowl., Drain wild rice if necessary; stir into vegetable mixture. Stir in white rice. Sprinkle with salt and pepper. Drizzle with lemon juice and remaining oil; toss to coat. Serve warm or at room temperature.

WILD- AND BROWN-RICE SALAD

Steps:

• In a small bowl, whisk together the olive oil, balsamic vinegar, salt, pepper, and mustard; set aside.
• Place the wild rice, brown rice, yellow pepper, red onion, celery, cucumber, cherry tomatoes, and cilantro in a medium bowl. Add the dressing, and toss well to combine. Transfer to a serving bowl.

MEDITERRANEAN BROWN RICE SALAD

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.

MEDITERRANEAN RICE SALAD WITH VEGETABLES

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 18 to 20 minutes. Remove from heat and pour enough cold water on top of the cooked rice to cover it. Stir to cool. Drain well; transfer rice into a bowl. Stir in 1 tablespoon olive oil and season with herb salt.
• Mix capers, parsley, and lemon zest in a small bowl; add to rice. Mix in zucchini, carrots, yellow bell pepper, and red bell pepper. Season with remaining 1 tablespoon olive oil, lemon juice, and salt.

BROWN RICE SALAD

Steps:

• cook rice as directed, set aside to cool.
• whisk chutney and olive oil in a small bowl.
• add apples, ccelery, raisins and almonds to the rice, drizzle with chutney mixture, season with salt& pepper to taste.

RICE WITH ZUCCHINI AND RED PEPPER

Steps:

• Heat the olive oil in a heavy saucepan, then add the onions, garlic, zucchini and red peppers. Stir until wilted.
• Add the rice and stir to blend. Cook briefly. Add the thyme, bay leaf, coriander, chicken broth and salt and pepper to taste. Bring to a boil, stirring, and cover tightly. Simmer for 17 minutes.
• Uncover, remove the sprig of thyme and the bay leaf. Stir with a fork to fluff lightly.