Rice Salad With Roasted Summer Vegetables Recipe

Name: Rice Salad With Roasted Summer Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups vegetable broth, unsalted; 1/2 cup wild rice; 1 cup long grain brown rice; 2 tablespoons canola oil; 4 ounces red onions (1 small); 6 ounces red bell peppers (1 medium); 6 ounces zucchini (2 medium); 1 lb eggplant; 2 cups cherry tomatoes; 1/4 cup sunflower seeds, toasted; Dressing; 4 tablespoons lemon juice; 2 tablespoons extra virgin olive oil; 1/4 cup minced fresh herb, i use a mixture of parsley,chives and oregano; 1 1/2 teaspoons salt; 1/4 teaspoon crushed red pepper flakes

Servings: persons

3 cups vegetable broth, unsalted
1/2 cup wild rice
1 cup long grain brown rice
2 tablespoons canola oil
4 ounces red onions (1 small)
6 ounces red bell peppers (1 medium)
6 ounces zucchini (2 medium)
1 lb eggplant
2 cups cherry tomatoes
1/4 cup sunflower seeds, toasted
Dressing
4 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1/4 cup minced fresh herb, i use a mixture of parsley,chives and oregano
1 1/2 teaspoons salt
1/4 teaspoon crushed red pepper flakes

1
In large saucepan, stir wild rice into broth and bring to a boil.
2
Reduce heat to low, cover and cook 15 minutes.
3
Add brown rice, stir quickly and recover.
4
Increase heat for one minute, then reduce heat to simmer and cook, without opening, 45 minutes.
5
Remove from heat and let stand, without opening, 10 minutes.
6
Wash and trim vegetables.
7
Leave peel on eggplant.
8
Pour oil into very large bowl.
9
Cut vegetables into 3/4-inch dice, leaving cherry tomatoes whole, and toss with oil in bowl.
10
Line a large, rimmed baking sheet with nonstick liner.
11
(You can substitute oiled foil as a liner, but you will lose a lot of flavor.) Turn vegetables into pan.
12
Turn oven on to 400 degrees.
13
Roast vegetables in oven while heating for 15 minutes.
14
Stir into single layer and return to oven for about 30 minutes more or until fairly dry and lightly browned.
15
Cool in pan on rack until vegetables stop steaming.
16
Scrape vegetables and all the browned juices into the large bowl.
17
Add cooked rice, toss.
18
In small bowl, whisk together dressing ingredients.
19
Pour over rice and vegetables; mix well.
20
Serve room temperature or chilled.

572

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 3 cups vegetable broth, unsalted, 1/2 cup wild rice, 1 cup long grain brown rice, 2 tablespoons canola oil, and more.

Yes, Rice Salad With Roasted Summer Vegetables 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!

Rice Salad With Roasted Summer Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions