Go Back

Rice salad with balsamic vegetables

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.  
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. Heat half of the oil in a large griddle or frying pan fry/grill the aubergine then the asparagus. Set them aside.
  2. 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.
  3. Put back the other veggies and add the balsamic vinegar. Let it sizzle, then remove everything into a serving bowl (including the jus).
  4. Cut the asparagus in half, the aubergine into chunky slices, then put them back into the bowl.
  5. 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.
  6. Serve lukewarm.