Best Brown Rice And Grilled Vegetable Salad Recipes

BROWN RICE, CORN AND GRILLED VEGETABLE SALAD

Brown Rice, Corn and Grilled Vegetable Salad image

Categories Salad Rice Vegetable Vegetarian High Fiber Corn Summer Bon Appétit

Yield Serves 6

Number Of Ingredients 11

Ingredients

1 1/2 cups brown rice
4 zucchini, halved lengthwise
1 large red onion, cut crosswise into 3 thick slices
1/4 cup plus 1/3 cup olive oil
5 tablespoons soy sauce
3 tablespoons Worcestershire sauce
1 1/2 cups mesquite wood chips, soaked in cold water 1 hour (optional)
2 cups fresh corn kernels
2/3 cup fresh orange juice
1 tablespoon fresh lemon juice
1/2 cup chopped Italian parsley

Steps:

Add rice to large pot of boiling salted water. Cover partially and cook until just tender, about 30 minutes. Drain well. Transfer to large bowl and cool to room temperature, stirring occasionally.
Place zucchini and onion slices in shallow dish. Mix 1/4 cup oil, 2 tablespoons soy sauce and 2 tablespoons Worcestershire sauce in small bowl. Pour over vegetables. Let stand 30 minutes, turning once.
Prepare barbecue (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When chips begin to smoke, season onion and zucchini with salt and pepper and place on grill. Cover and cook until tender and brown, occasionally turning and basting with marinade, about 8 minutes. Transfer to platter. Cut onion slices into quarters. Cut zucchini crosswise into 1-inch pieces. Add onion and zucchini to rice. Mix in corn.
Whisk orange juice, lemon juice, 1/3 cup oil, 3 tablespoons soy sauce and 1 tablespoon Worcestershire sauce in medium bowl. Pour 1 cup dressing over salad and toss to coat. Stir in parsley. Season with salt and pepper. Serve salad, passing remaining dressing separately.

BROWN RICE AND GRILLED VEGETABLE SALAD

Brown Rice and Grilled Vegetable Salad image

A wonderful light summer salad of nutty brown rice, grilled vegetables and a light lemon dressing. Makes a great BBQ or potluck dish. I like to make a big bowl for lunches during the week. A great way to use up leftovers from dinner!

Provided by healthycook26

Categories Brown Rice

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups dry short grain brown rice
2 portabella mushroom caps
1 red onion, sliced thick
1 red bell pepper
1 zucchini, sliced thick
1 cup low-fat Italian salad dressing (optional)
1/2 cup chopped fresh herb (basil, parsley, thyme)
1 cup crumbled feta
1 lemon, juice of
1 tablespoon honey
3 garlic cloves, minced
1/4 cup olive oil
salt
pepper

Steps:

Prepare the rice according to directions. Set aside.
Grill the vegetables until done (I marinate them in lf italian dressing first).
In a large bowl, mix together the lemon juice, honey, garlic, salt and pepper. Whisk in the olive oil. Add warm rice and stir to combine.
Dice the grilled vegetables and add to rice after slightly cooled.
Stir in chopped herbs and top with the crumbled feta.

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