Vegetable Brown Rice Salad (Gluten-Free)

This Vegetable Brown Rice Salad is an easy-to-make delightful side dish or vegetarian main course. Good any time of the year, it is especially wonderful with the beautiful summer produce we have in the markets now. Use your favorite vegetables that you have on hand!

📝 Ingredients

• 1 cup (237ml) mozzarella cubes or mini bocconcini quartered
• 1 lb (about 454g) ripe tomatoes, cubed
• 1 cup packed basil leaves, about 1 large bunch, chopped
• 2 tsp olive oil
• 1 bell pepper, stem & seeds removed, finely diced
• 1 to 2 poblano or sweet Italian peppers, stemmed, seeded and finely chopped
• 1 to 2 carrots, finely diced
• 2 to 3 stalks celery, finely diced
• 1/2 cup (118ml) zucchini cubes
• 2 large shallots, minced
• 1 clove garlic, finely minced
• 3 tbsp Champagne or rice wine vinegar
• 2 tsp sugar
• Pinch kosher salt
• 1 tbsp good olive oil
• 1/2 tsp fresh lemon zest
• Freshly ground black pepper, to taste
• 2 cups (0.5L) chicken broth, vegetable broth, or water
• 1/4 cup (59ml) white wine or dry vermouth*, optional
• 1 tsp kosher salt
• 1 cup (200g) raw brown rice (I use Lundberg)

👨‍🍳 Instructions

1. 1Prepare the Rice: In a medium saucepan, bring...: Prepare the Rice: In a medium saucepan, bring the broth or water and wine to a boil, stir in the rice and 1 tsp salt. Return to a boil, cover, lower the heat and simmer for 30 to 40 minutes, until the rice is tender and all the liquid is absorbed. NOTE: Depending on the type of rice you are using, the ratios and cooking times will vary. Follow the package directions for the best results.
2. 2Transfer the cooked rice to a baking sheet...: Transfer the cooked rice to a baking sheet with sides and spread it out to cool. Toss occasionally with two forks as it cools, to fluff it up and break up any clumps. This helps keep the rice light and fluffy. Cool to room temperature.
3. 3Combine the Dressing: Place the vinegar, sugar and...: Combine the Dressing: Place the vinegar, sugar and 1 tsp salt in a jar with a tight fitting lid. Stir until the sugar and salt are dissolved. Add the olive oil and pepper. Place the lid on the jar, tighten it, and shake vigorously until emulsified. Set aside; shake again before adding to the rice.
4. 4Prepare the Vegetables: While the rice is cooking,...: Prepare the Vegetables: While the rice is cooking, in a 10-inch (25 cm) skillet heat the oil over medium-high heat. Add the bell peppers, poblano peppers, carrots, and celery. Cook, stirring often, for about 3 minutes or until starting to soften. Add the zucchini, shallots, and garlic. Continue cooking for another 2 to 3 minutes or until vegetables are tender. Season to taste with salt and pepper. Remove from the heat and set aside to cool. Toss occasionally to let all the vegetables cool evenly.
5. 5Assemble the Salad: When cool, transfer the rice...: Assemble the Salad: When cool, transfer the rice to a large bowl and add sauteed vegetables, mozzarella, tomatoes and basil. Toss to combine. Pour half of dressing over the top and toss to blend. Taste and adjust the seasonings, adding more dressing if desired. Any leftover dressing can be kept, covered, in the refrigerator.
6. 6Serve at room temperature. Store, covered, in the...: Serve at room temperature. Store, covered, in the refrigerator up to a couple of days.
7. 7For Vegan: Use vegetable broth or water to...: For Vegan: Use vegetable broth or water to cook the rice and leave out the cheese.