Med Veg - Italian-Style Brown Rice Salad

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Italian-Style Brown Rice Salad

 

Recipe By :Donna Klein

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 1/2 cups vegetable broth

1 1/2 cups uncooked brown rice

1 cup frozen baby green peas -- thawed

1 7 1/2 oz jar roasted red bell peppers -- drained and chopped

1 6 oz jar marinated artichoke hearts -- drained and thinly sliced

1 bunch scallions -- white and green parts, thinly sliced

2 stalks celery -- finely chopped

1/2 cup green Italian-style olives -- pitted and chopped

1/4 cup chopped fresh flat-leaf parsley and/or

basil

2 tablespoons drained capers

2 tablespoons extra-virgin olive oil

1 tablespoon white wine vinegar

salt and freshly ground black pepper to

taste

pine nuts or slivered almonds (optional) -- toasted

 

4 to 6 main-course or 8 side-dish servings. Brown rice is seldom used in

Italian cooking, but in the Piedmont region where rice, not pasta rules,

variations of this popular salad made with different forms of rice can be found.

As with most of the grain-based salads in this book, the ingredients can be

changed according to individual preference.

 

Combine the vegetable broth and rice in a medium saucepan; bring to a boil over

high heat. Reduce the heat to low, cover, and cook until all of thhe broth has

been absorbed, 30 to 35 minutes. Fluff with a fork and let stand, uncovered,

for about 5 minutes.

 

Combine the peas, red peppers, artichokes, scalions, celery, olives, parsley,

capers, oil, vinegar, salt, and pepper in a large salad bowl. Add the warm rice

and toss well to combine. Sprinkle with the nuts if desired. Serve warm or at

room temperature.

 

Advance Preparation - The prepared salad can be held at room temperature for up

to two hours. Refrigerate any leftovers; the rice kernels will become firm. To

restore some of their softness, reheat the covered salad on medium-low power in

a microwave oven until just warm throughout, then toss well before serving.

 

Source:

" The Mediterranean Vegan Kitchen "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 245 Calories; 12g Fat (44.9% calories

from fat); 7g Protein; 27g Carbohydrate; 5g Dietary Fiber; 2mg Cholesterol;

1577mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Vegetable; 2 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0