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).