brown rice salad with farm fresh vegetables

Margie Kriebel, our chef and owner of Local Flavor, brought this dish to us earlier in 2014. Our guests raved and asked for the recipe. We love this one for all the wonderful herbs and vegetables! Thanks Margie.

  • 2 cups Brown Rice, rinsed
  • 3 tablespoons Olive Oil
  • 1 large Yellow Onion
  • 2 cloves of Garlic
  • 3 cups Vegetable stock
  • 1/2-1 teaspoon Salt, to taste
  • 3 tablespoons Balsamic Vinegar
  • 2 teaspoons Dijon Mustard
  • 2 tablespoons Lemon Juice (one lemon)
  • 2 Garlic Cloves minced finely
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1/2 cup Extra Virgin Olive Oil
  • 3/4 cup Pistachios, chopped
  • 1 cup diced Carrots
  • 1 cup Green Beans, trimmed to bite size pieces
  • 1 cup Red Bell Pepper, seeded and diced
  • 1 cup Fennel Bulb, trimmed and diced
  • 2 cups fresh Mushrooms, cleaned and sliced (tip: use a mixture of shitake, porcini, and brown mushrooms)
  • 1 cup chopped Parsley
  • 1/2 cup chopped Spring Onions (if not available, use scallions)
  • 1/2 cup minced fresh Dill
  • 1/2 cup chopped Chives
  • 2 tablespoons capers, drained and rinsed
  • 1 cup grated Pecorino Romano Cheese
  1. Heat vegetable stock in saucepan to a simmer.
  2. In a large sauté pan, heat olive oil and add onion and garlic. Cook until onion is soft, but not brown (about 5 minutes).
  3. Add rinsed, drained rice to sauté pan. Heat for one minute or until the rice is coated with oil and starts to turn opaque.
  4. Add vegetable stock and bring to a boil.
  5. Reduce heat to low and simmer, covered, until the stock is absorbed and rice is tender (approximately 45-50 minutes).
  6. While rice is cooking, whisk together the balsamic vinegar, dijon mustard, lemon juice, garlic, salt, and pepper in a medium bowl until well combined.
  7. Very slowly add the olive oil to the mixture, whisking constantly until the dressing is emulsified (it helps to have your bowl on a non-skid mat to free up your hands). Add salt or pepper to taste.
  8. Coarsely chop the pistachio nuts and roast in a baking pan in 350 degrees F for approximately 5 minutes. Watch the nuts carefully to ensure they do not burn. When they are done, there will be a nutty aroma and they will be slightly browned.
  9. Steam the carrots until tender, but still slightly crispy. Cool in ice bath.
  10. In a large mixing bowl, add the red bell pepper, fennel bulb, mushrooms, spring onions, parsley, dill, chives, and capers. Add cooled carrots and green beans to bowl.
  11. When rice is down (and still warm), add to bowl and toss with vegetables. If you have made your rice ahead of time (and it’s cold), warm it before adding to the salad.
  12. Add 1/2 cup pistachios and 3/4 cup of cheese. Toss thoroughly.
  13. Add salad dressing to taste and toss.
  14. Top with remaining grated cheese and pistachios. Serve at room temperature.

Adapted from Moosewood Restaurant Favorites.