Brown Rice, Corn and Grilled Vegetable Salad Recipe

Name: Brown Rice, Corn and Grilled Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups brown rice; 4 zucchini, halved lengthwise; 1 large red onion, cut crosswise into 3 thick slices; 1/4 cup plus 1/3 cup olive oil; 5 tablespoons soy sauce; 3 tablespoons Worcestershire sauce; 1 1/2 cups mesquite wood chips, soaked in cold water 1 hour (optional); 2 cups fresh corn kernels; 2/3 cup fresh orange juice; 1 tablespoon fresh lemon juice; 1/2 cup chopped Italian parsley

Servings: persons

1 1/2 cups brown rice
4 zucchini, halved lengthwise
1 large red onion, cut crosswise into 3 thick slices
1/4 cup plus 1/3 cup olive oil
5 tablespoons soy sauce
3 tablespoons Worcestershire sauce
1 1/2 cups mesquite wood chips, soaked in cold water 1 hour (optional)
2 cups fresh corn kernels
2/3 cup fresh orange juice
1 tablespoon fresh lemon juice
1/2 cup chopped Italian parsley

1
Add rice to large pot of boiling salted water.
2
Cover partially and cook until just tender, about 30 minutes.
3
Drain well.
4
Transfer to large bowl and cool to room temperature, stirring occasionally.
5
Place zucchini and onion slices in shallow dish.
6
Mix 1/4 cup oil, 2 tablespoons soy sauce and 2 tablespoons Worcestershire sauce in small bowl.
7
Pour over vegetables.
8
Let stand 30 minutes, turning once.
9
Prepare barbecue (medium-high heat).
10
When coals turn white, drain chips, if using, and scatter over coals.
11
When chips begin to smoke, season onion and zucchini with salt and pepper and place on grill.
12
Cover and cook until tender and brown, occasionally turning and basting with marinade, about 8 minutes.
13
Transfer to platter.
14
Cut onion slices into quarters.
15
Cut zucchini crosswise into 1-inch pieces.
16
Add onion and zucchini to rice.
17
Mix in corn.
18
Whisk orange juice, lemon juice, 1/3 cup oil, 3 tablespoons soy sauce and 1 tablespoon Worcestershire sauce in medium bowl.
19
Pour 1 cup dressing over salad and toss to coat.
20
Stir in parsley.
21
Season with salt and pepper.
22
Serve salad, passing remaining dressing separately.

562

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups brown rice, 4 zucchini, halved lengthwise, 1 large red onion, cut crosswise into 3 thick slices, 1/4 cup plus 1/3 cup olive oil, and more.

Yes, Brown Rice, Corn and Grilled Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Brown Rice, Corn and Grilled Vegetable Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions