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Antipasto Brown Rice Salad

Antipasto Brown Rice Salad

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
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Ingredients:
  

For the salad:

  • 1 cup brown rice rinsed and drained
  • 2 cups water for cooking the rice
  • 2 red bell peppers (or store-bought roasted bell peppers)
  • 2 zucchini (or store-bought roasted zucchini)
  • 1 cup cooked chickpeas (canned, rinsed, works)
  • 12 kalamata olives pitted and halved
  • 2-3 green onions chopped
  • ½ cup mint (1 bunch) finely chopped
  • ½ cup parsley (1 bunch) finely chopped
  • 5 oz (150g) feta cheese crumbled
  • 1 tbsp wine vinegar (red or white)
  • 6 tbsp olive oil (1 tbsp for the rice, 2 tbsp for the zucchini, 3 tbsp for the salad)
  • Salt and freshly ground black pepper to taste

For the roasted chickpeas:

  • 1 tbsp olive oil
  • 1 tsp sweet paprika
  • ½ tsp ground cumin
  • Pinch of salt and freshly ground black pepper

Instructions:
 

  • Prep the oven: Preheat to 350°F (180°C) and line baking sheets with parchment paper.
  • Cook the rice: Heat 1 tbsp olive oil in a pot over medium heat. Add the rice and fry for about a minute. Add 2 cups water, salt, and pepper. Cover the pot, bring to a boil, then lower the heat and cook on low for about 45 minutes, until all the water is absorbed. Keep the lid on for at least 5-10 more minutes off the heat, then let the rice cool to room temperature. (Have leftover cooked rice? Skip this step, see Notes.)
  • Roast the peppers (skip if store-bought): Place the peppers on a lined baking sheet and roast for about 30 minutes, turning them a couple of times. Carefully remove them from the oven and transfer them right away to a sealed plastic bag, or a pot or bowl with a tight lid. Let them sweat for about 20 minutes. Then remove the stems, seeds, and skin (it peels off easily), and cut into wide strips.
  • Roast the zucchini (skip if store-bought): Slice into ¼-inch (0.5cm) rounds and toss with 2 tbsp olive oil and a pinch of salt and pepper. Spread in a single layer on a lined baking sheet and roast for about 20 minutes, turning halfway, until the zucchini starts to brown. Let cool.
  • Roast the chickpeas: Toss the chickpeas with 1 tbsp olive oil, paprika, cumin, salt, and pepper. Spread in a single layer on a lined baking sheet and roast for 20-25 minutes. Let cool.
  • Combine: In a large bowl, combine the rice, roasted peppers, zucchini, spiced chickpeas, olives, green onions, mint, parsley, and feta. Toss with 3 tbsp olive oil, the wine vinegar, salt, and pepper. Be careful with the salt, since the olives and feta are already salty.
  • Store: Keep in an airtight container in the fridge for 2-3 days.

Notes:

  • Roast extra peppers, zucchini, and chickpeas and keep them in the fridge, they upgrade any salad or pasta dish, and make a great snack.
  • You can roast the vegetables a day ahead and assemble the salad the next day.
  • Have leftover cooked brown rice? It works great here. Use roughly 2½-3 cups cooked rice instead of cooking 1 cup uncooked, and skip step 2.
  • Store-bought roasted peppers and zucchini work too, just skip the
  • roasting steps.
  • You can roast the peppers, zucchini, and chickpeas at the same time, just pay attention to the different roasting times.
  • To make it vegan, replace the feta with tofu.
  • Keeps in an airtight container in the fridge for 3-4 days.
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