Brown Rice Salad With Peppers and Zucchini
- Ready In:
- 1hr 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
-
For the salad
- 1 cup brown rice
- 1⁄2 cup green onion, sliced
- 2 red pickled peppers, diced
- 1⁄2 medium zucchini, diced
- 1 celery rib, diced
- 1⁄2 cup feta cheese, crumbled
-
For the dressing
- 1 teaspoon Dijon mustard
- 1 teaspoon oregano (not powdered)
- 1 garlic clove, minced
- 1⁄2 cup red wine vinegar
- 1⁄2 cup olive oil
- salt and pepper
directions
- 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.
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RECIPE SUBMITTED BY
KWB5015
United States
Back in the US after 10 years abroad. Good to be home and have good access to more familiar ingredients, however, I also loved all that I learned in my beloved adoptive country of Macedonia. I also had the privilege of running an American style bakery during my last 3 years in Skopje.
Baking is my addiction, but I do love all sorts of cooking. My husband recently ended his 15 year low-carb lifestyle, so we are both busy packing on the pounds and being able to eat forbidden foods together now! Love it (but not how snug my pants are!).