Mediterranean Layered Rice Salad

Authorlisa

source: Carolina Rice

Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins
 1 cup Whole Grain Brown Rice, uncooked
 2 tbsp olive oil
 2 cups mushrooms, chopped
 ¼ cup fresh chives, snipped
 1 ½ cups Balsamic vinegar divided
 2 green onions, chopped
 10 cherry tomatoes cut in half
 2 cups broccoli florets, blanched and drained
 2 red bell peppers, chopped
 1 pkg. frozen green peas, thawed
1

Prepare rice as directed. Let stand for 5 minutes to cool.

2

In non-stick skillet, heat oil and add mushrooms.

3

Sauté stirring frequently until mushrooms are browned and all liquid has evaporated.

4

Combine rice with mushrooms and chives.

5

Gently mix ½ cup dressing with rice-mushroom mixture.

6

Place ½ of rice mixture in bottom of large glass serving bowl.

7

Layer broccoli, red bell peppers, tomatoes and green onions.

8

Drizzle ½ cup dressing over vegetables.

9

Top with remaining rice mixture.

10

Layer peas, tomatoes, and drizzle with remaining ½ cup dressing.

Category

Ingredients

 1 cup Whole Grain Brown Rice, uncooked
 2 tbsp olive oil
 2 cups mushrooms, chopped
 ¼ cup fresh chives, snipped
 1 ½ cups Balsamic vinegar divided
 2 green onions, chopped
 10 cherry tomatoes cut in half
 2 cups broccoli florets, blanched and drained
 2 red bell peppers, chopped
 1 pkg. frozen green peas, thawed

Directions

1

Prepare rice as directed. Let stand for 5 minutes to cool.

2

In non-stick skillet, heat oil and add mushrooms.

3

Sauté stirring frequently until mushrooms are browned and all liquid has evaporated.

4

Combine rice with mushrooms and chives.

5

Gently mix ½ cup dressing with rice-mushroom mixture.

6

Place ½ of rice mixture in bottom of large glass serving bowl.

7

Layer broccoli, red bell peppers, tomatoes and green onions.

8

Drizzle ½ cup dressing over vegetables.

9

Top with remaining rice mixture.

10

Layer peas, tomatoes, and drizzle with remaining ½ cup dressing.

Mediterranean Layered Rice Salad

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