8081 recipes en.lezzetler.net
Banu Atabay's Mütevazi Lezzetler® Recipe Forums

 Ana SayfaMain Page   SearchSearch   MemberlistMemberlist  ProfileProfile   Log in to check your private messagesLog in to check your private messages    YöneticilerAdmins    Log inLog in 

All Recipes  A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  Turkish Cooking Recipes

Salad Italian-Roasted Vegetable-Rice Salad
Post new topic   Reply to topic    en.lezzetler.net Forum Index -> Salad (1 piece Italian-Roasted Vegetable-Rice Salad 4943 views)
View previous topic :: View next topic  
Author Message
English Admin
English Admin

Joined: 15 Jan 2007
Posts: 1266
Location: KKTC

PostPosted: Mon Mar 16, 2009 2:04 pm    Post subject: Italian-Roasted Vegetable-Rice Salad Reply with quote

Italian-Roasted Vegetable-Rice Salad

1 1/2 cups white beans, cooked (see "Glossary of Cooking Terms" for more information about cooking beans)
1 1/2 cups brown basmati rice, washed
3 cups water
3/4 teaspoon sea salt
1 medium onion, slivered
1 large red bell pepper, cut into 1" pieces
4 celery stalks, sliced 1/4" thick
1/2 pound button mushroom caps (about 3 cups)
2 small zucchini squash, sliced 1/4" thick
2 small yellow squash, sliced 1/4" thick
1 tablespoon olive oil
1/4 teaspoon sea salt
1/2 tablespoon olive oil
3 tablespoons balsamic vinegar
1/4 teaspoon sea salt
4 garlic cloves, minced
1/2 cup fresh basil, chopped

If cooking dried beans (rather than using canned beans), start cooking the beans. For more information about cooking beans, see the "Glossary of Cooking Terms" in the front of this book.
In a pot (appropriate for cooking rice on the stove top) add rice, water, and sea salt. Cover and bring to a boil.
When boiling, turn heat to low and simmer for 55 minutes (use a flame tamer if available so rice does not burn to the bottom of the pot).
While rice is cooking, combined all cut vegetables in a large bowl, and add oil. Toss gently with hands to coat all vegetables with oil. Add salt, and toss gently again. Place on a large baking sheet (it should not need to be oiled since the vegetables are oiled), and broil in an oven (no need to preheat the oven) until roasted (browned). Mix on sheet as needed so all sides get evenly browned/roasted (and not burnt).
For the marinade, while vegetables are roasting, whisk olive oil, balsamic vinegar, and sea salt together in a large bowl. Stir in garlic and basil.
When vegetables and rice are done, add the beans to the oil/vinegar mixture, turning gently to coat all beans with the marinade. Then add the rice and do the same. Lastly, add the vegetables and finish by gently turning the vegetables into the mixture. Serve immediately or refrigerate and serve. Keeps very well in the refrigerator for up to a week.
- Use other grains such as quinoa or mixed varieties of rice.
- Use other beans or tempeh for the concentrated vegetable protein component.
- "Asian-Roasted Vegetable-Rice Salad" - Use ginger (ginger juice pressed from fresh ginger root is best), brown rice vinegar (in place of balsamic vinegar), tamari soy sauce, mirin, and dark sesame oil (in place of olive oil).

Back to top
View user's profile Visit poster's website
Yemek Tarifleri
Robot Admin

Joined: 18 Jun 2006
Posts: Auto Post
Location: Turkey

GREEN LEAF LETTUCE SALAD Vegetable Casserole (Güvec Turlu) VEGETABLE STEW TURKISH EGGPLANT SALAD TURKISH SALAD BORANI (SPINACH-YOGURT SALAD) DESSER MIVEH (PERSIAN FRUIT SALAD) Prevention's Chelou (Rice Cake) Beet Salad Carrot, Orange & Radish Salad Moroccan Carrot Salad - Chizu Salada Moroccan Orecchiette with Grilled Fis... Orange, Lettuce, and Walnut Salad (Sh... SPINACH SALAD WITH MOROCCAN LEMON Antipasto Pasta Salad Couscous Salad Beef Fajita Salad Greek Salad Chicken Pasta Salad Lentil Salad Ham Salad with Hot Peanut Dressing Deli Potato Salad Mandarin Orange Salad Turkey Macaroni Salad Hungarian Cucumber Salad Golden Corral's Seafood Salad Strawberry Spinach Salad Mediterranean Salad Spicy Pecan Salad Rice Salad Poached Chicken and Walnut Salad Sugar Snap Salad Fruit Salad Grilled Caribbean Chicken Salad Spicy Fruit Salad Middle Eastern Carrot Salad TAHINI SALAD Timman (Iraqi-style rice) KADAMI (LEBANESE ROASTED CHICK PEAS) WINTER GREENS AND POTATOES (VEGETABLE... Nut and Vegetable Loaf CUBAN TOFU SALAD Vegetable Lasagne Fusilli with cherry tomatoes, olives ... Zesty Zuchinni Chickpea Salad TORTELLINI AND ARTICHOKE PASTA SALAD Berried Avocado Grapefruit Salad Vegetable Pick-Ups Fruited Rice Salad on the Half Spaghetti Squash and Avocado Salad

Back to top
Kullanıcı bilgilerini göster E-Posta gönder Kullanıcının web sitesini ziyaret et
Display posts from previous:   
Post new topic   Reply to topic    en.lezzetler.net Forum Index -> Salad (1 piece Italian-Roasted Vegetable-Rice Salad 4943 views) All times are GMT
Page 1 of 1

Jump to:  

[Mütevazı Lezzetler® Türkçe]  [Mütevazı Lezzetler® Azərice]  [Mutevazı Lezzetler® English]  [Mutevazı Lezzetler® Español]  [Скромные Вкусы® Русский]
© MMVI lezzetler.net|ça TR-06500 BEŞEVLER 2006-2019 All rights reserved [Privacy Policy]  [Categories]