Primavera Brown Rice Salad
This tasty Primavera Brown Rice Salad can be served hot, cold, or at room temperature, perfect for that upcoming outdoor event. Made with hearty brown rice, crisp primavera veggies, and a homemade lemony dressing.
Ingredients
For the Salad:
- 1 head broccoli, cut into small florets, about 1 1/2 cups
- 3 carrots, sliced
- 1 tbsp olive oil
- 1 zucchini, halved and sliced
- 1 small Vidalia onion, sliced
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 bunch fresh basil
- 6 radishes, sliced
- 2 cups cooked brown rice
For the Dressing:
- 1/4 cup lemon juice
- 1/2 tbsp dried Italian seasoning
- 1/4 cup extra virgin olive oil
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- To begin, bring a large pot of salted water to a boil. Add the broccoli and carrots. Blanch for 2 minutes and then remove to a bowl of ice water to shock the color. Drain and set aside.
- In a large skillet, heat the olive oil to medium. Add the zucchini and onion. Cook, frequently stirring, for 4-5 minutes until the veggies become translucent.
- Next, add the garlic and cherry tomatoes to the hot pan. Cook 1 minute and then shut off the heat.
- Add the onions and zucchini to a large bowl along with the broccoli and carrots. Tear some fresh basil leaves, reserving some for garnish, and add them to the bowl. Finally, add the radishes and rice, then toss.
- Next, make the dressing. Combine all ingredients in a bowl or lidded mason jar. Shake the jar with a lid on the combine the ingredients. You can also whisk them in a bowl.
- Pour the dressing over the salad and toss. You can serve this salad warm, at room temperature, or cold with additional basil on top.
Tried this recipe?Let us know how it was!