The brown rice salad with vegetables is a simple main dish, completely gluten and lactose-free, nutritious and light at the same time, with a more rustic and intense flavor compared to the classic rice salad. It is a versatile recipe that can be prepared in the summer and also as a lunch to enjoy away from home, for example, when we are at work. Brown rice, as we know, is much healthier than refined white rice, as it retains all its beneficial properties intact. In the market, we can also find “parboiled” brown rice, which has considerably shorter cooking times. We can personalize this salad as we like, adding mayonnaise, turkey ham, tuna, smoked salmon, olives, tomatoes, etc. I recommend preparing this tasty dish in advance, taking into account both the cooking times of the brown rice and the fact that the salad needs to be flavorful.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups brown rice
- 1 bell pepper
- 1/4 chopped onion
- to taste fine salt
- to taste extra virgin olive oil
- 1 tbsp apple cider vinegar (balsamic vinegar also recommended)
- 1 cup peas (fresh or frozen)
- 2 carrots
- 3 salad tomatoes
- 4 cups radicchio
- 1 tsp coarse salt (for cooking rice)
Steps
1) Rinse the rice under running water and cook it according to the instructions and times indicated on the package; then let it cool completely.
2) In the meantime, slice the bell pepper into strips, wash and cube the tomatoes, slice the carrots into thin rounds, and finally wash and coarsely chop the radicchio.
3) Bring water to a boil in a pot, add coarse salt, and add the bell peppers and carrots. Cook them for only 3 minutes because they should remain crunchy, then drain them without discarding the water, in which we will cook the peas for about 15 minutes or until they become tender. Drain the peas and add them to the previously boiled vegetables.
4) In a large bowl, combine the rice and boiled vegetables, season with extra virgin olive oil, onion, a teaspoon of apple cider vinegar, and adjust the salt if necessary. Mix to distribute the ingredients and dressing evenly and let it flavor in the fridge until serving time. Our brown rice salad with vegetables is ready.
