Steamed Vegetables and Brown and Wild Rice with Fresh Herb Vinaigrette
Posted on
January 8, 2014
at
7:14 pm
by Laura Piazza /
Dairy Free, Egg Free, Gluten Free, Low Sugar, Phase 1, Recipes, Salads, Sauces, Vegan, Vegetarian
/ 0
Leftover rice and vegetables make a great salad when topped with our homemade Fresh Herb Vinaigrette.
Steamed Vegetables and Brown and Wild Rice with Fresh Herb Vinaigrette
Prep time
Total time
Ingredients
- 2 cups cooked brown and wild rice
- 3 ounces steamed green beans
- 1 cup steamed bok choy
- 1 cup steamed julienned carrots
- 1 recipe of Fresh Herb Vinaigrette
Instructions
- Place the cooked rice on a serving plate and top with the green beans, bok choy and carrots.
- Spoon a small amount of the vinaigrette over the vegetables, and serve the remaining vinaigrette on the side.
Notes
Cook’s Note: Any cooked vegetables can be used in this recipe. Use whatever you have on hand, or your family’s favorites. It’s a perfect way to use up your leftovers.
This recipe appears on page 79 of Recipes for Repair.
Tags: Brown Rice, steamed vegetables, wild rice
