Eggplant Brown Rice And Quinoa Salad With Quick Pickled Onion And A Date And Ras El Hanout Dressing Recipes
BROWN RICE SALAD WITH ROASTED EGGPLANT
This healthful and satisfying brown rice salad with roasted eggplant and feta is equally packed with rich umami flavor and vital nutrients. It's make-ahead friendly and great warm or cold.
Provided by Carolyn Gratzer Cope
Categories Grains
Time 55m
Number Of Ingredients 12
Steps:
- In a medium pot, combine rice, 1 3/4 cups water, 1 tablespoon of the olive oil, and 1/4 teaspoon of the salt.
- Bring to a boil over high heat, then cover and cook at a gentle simmer for 40 minutes or until water is absorbed. Cool slightly. (See note 1).
- Meanwhile, preheat oven to 375°F with a rack in the middle.
- On a large rimmed baking sheet, place the diced eggplant, onion, and garlic. Sprinkle with the remaining 2 tablespoons of olive oil, the remaining 1/2 teaspoon salt, and the pepper. Toss to coat evenly and spread in a single layer.
- Roast for about 30 minutes, until tender.
- Pour the rice, roasted eggplant mixture, olives, feta, basil, and chickpeas (if using) into a large bowl.
- Sprinkle with the lemon juice and toss gently to combine.
- Serve warm or at room temperature.
Nutrition Facts : Calories 364 calories, Carbohydrate 51 grams carbohydrates, Fat 13.2 grams fat, Fiber 9.2 grams fiber, Protein 12.4 grams protein
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