Sunday, January 2, 2011

Italian-Style Brown Rice Salad

This recipe comes from The Mediterranean Vegan Kitchen.

Makes 4-6 Main-Course or 8 Side-Dish Servings

3 1/3 cups vegetable broth, low sodium
1 1/2 cups uncooked brown rice
1 cup thawed frozen baby green peas
1 (7 1/4 ounce) jar roasted red bell peppers, drained and chopped
1 (6-ounce) jar marinated artichoke hearts, drained and thinly sliced
1 bunch scallions (6 to 8), 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 TBSP drained capers
2 TBSP extra virgin olive oil
1 TBSP white wine vinegar
Salt and freshly ground black pepper, to taste
Pine nuts or slivered almonds, toasted (optional)

Combine the vegetable broth and rice in a medium saucepan; bring to a boil over high heat. Reduce to the heat to low, cover, and cook until all of the broth has been absorbed, 30-35 minutes. Fluff with a fork and let stand uncovered, for about 5 minutes.

Combine the rest of the ingredients, minus the nuts in a large salad bowl. Add the warm rice and toss well to combine. Sprinkle with the nuts. Serve warm or room temperature.


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