Brown Rice Vegetable Salad
Perfect to serve with a meal or take to work for lunch!
Timing
20 minutes
80 minutes
Medium
What You'll Need
Brown Rice Vegetable Salad
Balsamic Vinaigrette
Directions
Brown Rice Vegetable Salad:
- Slice the eggplant and sprinkle with sea salt. Stack the eggplant and let sit for 1 hour. Rinse off and dry with a paper towel. Set aside.
- Preheat the oven to 375°
- Cut the eggplant into 1-inch pieces and place in a baking dish.
- Add the pepper pieces, olive oil, and garlic. Toss to mix. Put it in the oven and bake for 25-30 minutes.
- Meanwhile, put the cashews in a baking dish. Put it in the oven and bake for 8-10 minutes until lightly roasted. Remove from the oven and let cool.
- Put the eggplant, peppers, brown rice, cucumber slices and tomatoes in a bowl. Set aside to make the dressing.
Balsamic Vinaigrette:
- Prepare the balsamic vinaigrette by putting all the ingredients in a measuring cup and mixing.
- Add to the salad, along with the cashews. Toss all together and serve.
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