Brown Rice, Corn And Grilled Vegetable Salad Recipe
Servings: 1
Ingredients
- 1 1/2 c. Brown rice
- 4 x Zucchini, halved lengthwise
- 1 lrg Red onion, cut crosswise into 3 thick slices
- 1/4 c. Plus 1/3 c. extra virgin olive oil
- 5 Tbsp. Soy sauce
- 3 Tbsp. Worcestershire sauce
- 1 1/2 c. Mesquite wood chips, soaked in cool water 1 hour (optional)
- 2 c. Fresh corn kernels
- 2/3 c. Fresh orange juice
- 1 Tbsp. Fresh lemon juice
- 1/2 c. Minced Italian parsley
Directions
- Add in rice to large pot of boiling salted water. Cover partially and cook till just tender, about 30 min. Drain well. Transfer to large bowl and cold to room temperature, stirring occasionally.
- Place zucchini and onion slices in shallow dish. Mix 1/4 c. oil, 2 Tbsp. soy sauce and 2 Tbsp. Worcestershire sauce in small bowl. Pour over vegetables. Let stand 30 min, turning once.
- Prepare barbecue (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When chips begin to smoke, season onion and zucchini with salt and pepper and place on grill.
- Cover and cook till tender and brown, occasionally turning and basting with marinade, about 8 min. Transfer to platter. Cut onion slices into quarters. Cut zucchini crosswise into 1-inch pcs. Add in onion and zucchini to rice. Fold in corn.
- Whisk orange juice, lemon juice, 1/3 c. oil, 3 Tbsp. soy sauce and 1 Tbsp. Worcestershire sauce in medium bowl. Pour 1 c. dressing over salad and toss to coat. Stir in parsley. Season with salt and pepper. Serve salad, passing remaining dressing separately.
- Serves 6.
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