As usual, I took notes so I could make it again one day and share it here.
Here's how I made the salad:
4 large peppers, seeded and cut into quarters
drizzle canola oil
1 1/2 cups water
1/2 tsp salt
1 cup long grain brown rice
1/4 cup basil, sliced into ribbons
Vinaigrette:
1/2 cup canola oil
1/4 cup white wine vinegar
1/4 cup soy sauce
1/4 tsp sesame oil
1 tsp sugar
1 garlic clove, minced
The peppers were tossed with a drizzle of canola oil in a 9x9 ceramic baking dish and roasted in a 400 degree (F) oven for 35 minutes until they were softened and the edges starting the darken. Then the peppers were removed to a large bowl and refrigerated for half an hour to cool. Once cooled, I chopped the peppers into slices and the slices into thirds.
Meanwhile, I brought the water to a boil in a medium saucepan over high heat and added the salt. I added the rice, covered with a lid, adjusted the heat to low, and allowed it to simmer for 20 minutes until the water was absorbed and the rice tender. Then I rinsed the rice under cool water to separate the grains and drained it using a fine mesh sieve.
In a jar, I combined all the vinaigrette ingredients and shook to combine.
To finish, I combined the chopped peppers, rice, vinaigrette, and basil in a large salad bowl and gave the salad a toss before serving.
This would make a great dish to bring along to a potluck BBQ this summer!
Do you have a favourite salad recipe? What do you usually bring along to a potluck (I'm usually the pasta salad gal)? What yummy things did you make in your kitchen over the weekend?