Mediterranean Layered Rice Salad
Authorlisasource: Carolina Rice
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.
CategorySalads
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
