Recipe for Brown rice salad with roasted root vegetables
Serves 4
¼cup peanut oil2large shallots, sliced in thin rings1clove garlic, thinly sliced1small chili pepper, thinly sliced½bunch kale, stemmed and thinly sliced4cups cooked brown rice2cups roasted root vegetablesGrated rind and juice of 3 limesSalt and black pepper, to taste½bunch fresh cilantro, chopped4scallions, thinly sliced
1. In a large skillet over medium-high heat, heat the peanut oil. Add shallots and cook, stirring, for 3 minutes or until golden, separating the rings as they cook. Add garlic and chili and cook, stirring, for 2 minutes.
2. Stir in kale. Cook for 3 to 5 minutes or until it wilts.
3. In a large bowl, combine the rice, root vegetables, and kale mixture. Toss well.
4. Add lime juice and rind, salt, black pepper, cilantro, and scallions. Toss again. Taste for seasoning and add more salt and black pepper, if you like. Karoline Boehm Goodnick
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