You might call a rice and vegetable salad “simple,” and we wouldn’t argue. But veggie lovers can attest—simplicity is difficult to get right. Such salads often come out plain, bland and boring. Luckily, this recipe gives you a wonderfully simple and wholesome dish that’s anything but boring thanks to a fragrant spiced vinaigrette. Make it a day ahead for a light, easy dinner and take the leftovers to the office for a quick on-the-go lunch.
Veggie & Basmati Rice Salad with Vinaigrette
Ingredients
Salad
1 cup Bob’s Red Mill Brown Basmati Rice
2 medium zucchini, coarsely chopped
2 stalks celery, thinly sliced
1 medium red bell pepper, coarsely chopped
1 large onion, coarsely chopped
½ cup feta, crumbled
2 cloves garlic, minced
2-½ cups water
2 Tbsp. olive oil
2 Tbsp. butter
Vinaigrette
2 Tbsp. rice vinegar
½ cup olive oil
1 tsp. ground cumin
½ tsp. ground coriander
½ tsp. ground turmeric
½ tsp. ground allspice or clove
½ tsp. kosher salt
Freshly ground pepper
Directions
- In a large pot, combine basmati and water and bring to a boil. Lower heat and cook covered for 45-55 minutes until soft. When finished cooking, drain completely and let rice cool.
- Prepare the dressing. In a small skillet over low heat, toast cumin, coriander, turmeric and allspice. This will make the spices aromatic.
- In a small bowl or jar, whisk together vinegar, half cup of oil, salt, pepper and toasted spices. Set aside.
- Prepare the vegetables. In a large skillet over medium heat, melt butter and 2 tablespoons of oil. Raise heat to medium-high and add onion and celery. Cook for about 2 minutes until softened, stirring frequently. Add zucchini and pepper and cook for another 4 minutes. Vegetables should be somewhat soft, but still crisp. Add garlic and cook for 1 more minute. Let cool.
- In a large bowl, combine chilled rice, cooled veggies, feta and vinaigrette. Toss until fully coated. Season with salt and pepper. Serve at room temperature or chilled.