Oh hi, guess what? It’s recipe time. I was putting this baby together over the Easter weekend and thought, I bet you guys would like to see it. It’s simple, fast and can be done while dinner is cooking. Plus you get to use up all those leftover containers full of half eaten vegetables in your fridge or half used freezer bags of icy vege even. And since roasted vegetables are ALWAYS a win, well, so is this salad. Mmmmm, delish!

chunky roast vegetable rice salad-5

Now, let’s cook this thing… 

You will need:

  • Roast vegetables, various chopped into similar sized pieces 
  • Brown Rice
  • Shallots
  • Italian Herbs {you can also use Asian flavours too}
  • Garlic {I add this to the rice while it’s cooking}
  • Olive oil
  • Salt & Pepper

Then do this:

  1. Cook the rice {I do my brown rice in the Thermomix, 40 minutes and you’re done}.
  2. Chop up your vegetables into similar’ish size pieces and slice the shallots.
  3. Finely chop your herbs. You want to end up with a good handful or two of fresh herbs. Waaaay less if using dried.
  4. Gently combine the vegetables, shallots, herbs and oil and let sit until rice is done. The amount of oil you use will depend on how much oil you roasted the vegetables in originally. Don’t use any if they already have an oily look to them. That’s enough.
  5. When the rice is cooked and while it’s hot, combine with the rest of the ingredient. Try not to make as much mess as I always do using too small bowls.
  6. Salt and pepper to taste and you’re done. You could add more herbs here if you like.

Enjoy! Let me know how you go with this one. It’s especially good if you wanted to throw in a few extra vegetables while you’re roasting. You can also add a few frozen vegetables to the mix at step 3 if you wanted more vegetable content. Sometimes I even throw them in with the rice for the last bit of the cooking. Easy.

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