Description
A delicious and flavorful Grilled Vegetable and Rice Salad recipe that combines tender grilled veggies with fragrant basmati rice, topped with a zesty lemon basil vinaigrette. Perfect for a light and satisfying meal.
Ingredients
Units
Scale
Rice:
- 1 cup uncooked Lundberg Organic California White Basmati Rice
- 1 1/2 cups water
- 1 tablespoon olive oil
Salad:
- 1 red bell pepper, cut into pieces
- 1 zucchini, sliced into sticks
- 1/2 red onion
- 1 head romaine lettuce
- 1/4 cup sliced green onion
- Goat cheese or feta cheese, optional
Lemon Basil Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Zest of half a lemon
- 2 cloves minced garlic
- 1/4 cup fresh basil leaves
- Salt + pepper, to taste
Instructions
- Rice Preparation: In a pot, combine Lundberg Organic California White Basmati Rice, water, and olive oil. Bring to a boil, cover, simmer for 15 minutes, then let it steam for another 10 minutes. Fluff with a fork and cool.
- Grilling Veggies: Preheat grill. Toss veggies with oil, salt, and pepper. Grill peppers, onion, and zucchini until tender. Grill romaine for 2-3 minutes.
- Vinaigrette: Combine olive oil, lemon juice, garlic, and basil in a bowl. Whisk together.
- Assembly: Mix cooled rice and grilled veggies in a bowl. Add vinaigrette, toss. Serve topped with green onion and feta.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
