Inspired by the Picnic House‘s brown rice salad, this side dish is a big hit at potlucks, lunch and dinner side dishes. Happily, the recipe is simple, limited effort and absolutely delicious – hot or cold.
Roasted Vegetables and Brown Rice Salad
Ingredients (serves 4)
- 1 cup brown rice
- 2 1/4 cups water
- 3 tbsp of extra virgin olive oil, divided
- 1 medium skinned, cubed sweet potato
- 2-3 carrots, quartered and cubed
- 1/2 head cauliflower, cut into small flowerettes
- 1/4 cup roasted hazelnut vinaigrette (I prefer Lucini, found at New Seasons)
- 1/4 cup chopped hazelnuts
- salt/pepper to taste
- cilantro for garnish
Most of the “work” for this dish is taken care of while the vegetables are roasting, which can be done the night before and then kept cool until serving. Preheat the oven to 400 degrees. On a baking sheet, toss cauliflower, carrots and sweet potatoes with 2 tbs of olive oil, some salt and pepper. Roast the vegetables for 25 minutes, stirring occasionally.
While the vegetable roast, warm over low heat the remaining tbs of olive oil in a pot, then add the brown rice and let simmer for 1-2 minutes. Add water and cook to package instructions (usually around 25 minutes).
Once the rice has finished, remove from heat and let cool, stirring occasionally to release the heat. If you would like this to be a warm salad, immediately start mixing together the roasted vegetables and rice, add hazelnuts, cilantro, and vinaigrette. For a cold salad, let the rice cool completely before adding all the ingredients together.
Yup, that’s pretty much it! You may like to add more salt and/or vinaigrette to the salad, but regardless, you won’t be disappointed in the outcome!
Leftover tip: heat the leftover salad over medium heat with just some water, then break an egg and scramble. Makes for an awesome breakfast!