Quick and Cheap Dinner: Broccoli and Rice Confetti Salad
September 20, 2009 | (3)
I’m no longer merely flirting with vegetarianism. I have tackled it to the ground and am humping it’s leg. We aren’t going steady yet, as I have had a few meatful meals in the last several weeks. I just can’t make the commitment, at least not until I get to know it better.
Wow, I rode the wheels off that metaphor, but dangit it was fun. This is a lovely salad that I modified from a recipe in Quick Vegetarian Pleasures. The rice will take 45-60 minute to cook depending on how you go about it. I like to cook rice in a steamer so it takes me closer to an hour. Most of that time is hands off because the rest of the recipe comes together quickly. I know the raisins sound freaky, but trust me they add a nice sweetness to the flavors. Skip them if you are being a wuss and I’m sure the salad will turn out fine. Wuss.
Broccoli and Rice Confetti Salad
Serves 2-3 as a main dish
Total time about 1 hour, though only 20 minutes is hands on
Cost per serving about $3
It's a veggie landscape!
For the salad:
1/2 cup brown rice
1 head of broccoli
1/3 cup raisins
2 carrots
1/4 of a small red onion
2 tablespoons basil
For the dressing:
1 garlic clove, pressed or minced
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 tablespoon olive oil
1/4 teaspoon salt
ground black pepper to taste
- Cook the rice as you normally would. If you cook it directly on the stove, combine the rice with 1.5 cups of water in a saucepan and bring to a boil. Reduce the heat to a simmer and cover. Cook until all of the water is absorbed, about 45 minutes. I steam rice because it never burns or sticks to the bottom of the pan that way. It requires a steamer, though.
- Chop the broccoli into florets. Cut the carrots into sticks then dice into small chunks. Place the broccoli in a saucepan with about 1/4 cup water, cover the pan, and heat over medium heat for a few minutes. The broccoli will be bright green and tender-crisp. Drain off any remaining water.
- Combine the dressing ingredients in a bowl and whisk for a minute or two. Set aside.
- Mince the onion and basil. Set aside.
- When the rice is done, combine it with the broccoli, raisins, carrots, onion and basil. Mix in the dressing and toss to coat. Serve at room temperature.
This salad is even better after it’s marinated in the fridge for a day. If you feel the need for more protein in your meal, maybe you could add some tofu…or just lick some peanut butter off a spoon 
Ingredients: basil, broccoli, brown rice, carrot, Dijon mustard, garlic, olive oil, raisins, red onion, red wine vinegar
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drmiggy Says:
