Name: Rice salad with balsamic vegetables
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 cups cooked brown basmati rice; 1 yellow or red pepper; 1 red onion; 1 bunch asparagus tips; 2 baby aubergine or 1 courgette; 2 cloves of garlic; 2 Tbsp balsamic vinegar; 2 Tbsp olive oil; 2 Tbsp parsley or basil leaves; Salt and pepper; Lemon juice

Rice salad with balsamic vegetables

22 Mar 2023

by Wholeness

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

This rice salad with balsamic vegetables is vegan, healthy, gluten-free and hearty so perfect on busy days. The dish can be made with leftover rice, freshly cooked rice or instant rice. You can serve it as a main meal with a crispy green salad or as a side dish with grilled meat/fish.

Ingredients

2 cups cooked brown basmati rice
1 yellow or red pepper
1 red onion
1 bunch asparagus tips
2 baby aubergine or 1 courgette
2 cloves of garlic
2 Tbsp balsamic vinegar
2 Tbsp olive oil
2 Tbsp parsley or basil leaves
Salt and pepper
Lemon juice

Instructions

Heat half of the oil in a large griddle or frying pan fry/grill the aubergine then the asparagus. Set them aside.
Meanwhile, slice the garlic and pepper, cut the onion into wedges. Add the pepper and onion pieces to the pan with the remaining oil. Cook them for 5 minutes or until lightly charred and tender, then add the garlic. Cook for a minute.
Put back the other veggies and add the balsamic vinegar. Let it sizzle, then remove everything into a serving bowl (including the jus).
Cut the asparagus in half, the aubergine into chunky slices, then put them back into the bowl.
Mix in the rice and fresh herbs, then season with salt and pepper. Add some olive oil and balsamic vinegar and a squeeze of lemon juice,then combine well.
Serve lukewarm.