brown rice salad with roasted vegetables

This is a great salad to pack up for a picnic or a lunch. It saves well and is delicious at room temperature. It is hearty and satisfying… and super yummy. Makes 2 servings as a main dish or 4 side dish servings.

brown rice salad with roasted vegetables

• 1 cup brown rice
• 2 cups water
• 1 teaspoon extra virgin olive oil
• ¾ teaspoon salt
• 2 heads broccoli (about 2 ½ cups)
• ½ head cauliflower (about 2 ½ cups)
• 2 carrots
• ½ white or yellow onion
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon fresh lemon juice
• 1/3 cup fresh chopped parsley

Combine the rice, water, 1 teaspoon oil, and ¾ teaspoon salt in a pan. Bring to a boil and reduce to a simmer. Cover and simmer for 1 hour. Set aside.

Meanwhile, preheat oven to 350 degrees. Prepare vegetables by cutting broccoli and cauliflower florets into 1-inch pieces (bite-size). Peel and cut the carrots into ½ inch dice. Chop onion. Combine vegetables with 2 tablespoons oil, salt and pepper. Roast for 20-25 minutes, stirring occasionally, until the vegetables are golden and starting to soften.

When the vegetables and rice are done, combine together and add lemon juice and parsley. Toss together. Serve warm or at room temperature.