Brown Rice, Corn and Grilled Vegetable Salad

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MMMMM----- Recipe via Meal-Master v8.02

 

Title: Brown Rice, Corn and Grilled Vegetable Salad

Categories: Salads, Grill, Side dish, Vegetables

Yield: 6 servings

 

1 1/2 c Brown rice

4 ea Zucchini, halved lengthwise

1 lg Red onion, cut crosswise

-- into 3 thick slices

1/4 c Olive oil, plus...

1/3 c Olive oil

5 tb Soy sauce

3 tb Worcestershire sauce

1 1/2 c Mesquite wood chips

-- soaked in cold water

-- for 1 hour (optional)

2 c Fresh corn kernels

2/3 c Fresh orange juice

1 tb Fresh lemon juice

1/2 c Chopped Italian parsley

 

Cook rice in a large pot of boiling salted water until just tender,

about 30 minutes. Drain well. Let cool to room temperature.

 

Combine 1/4 cup oil, 2 tablespoons soy sauce and 2 tablespoons

Worcestershire sauce; pour over zucchini and onion slices in a shallow

dish. Let marinate 30 minutes, turning vegetables over once during

this time.

 

Prepare barbecue (medium-high heat). When coals turn white, drain

mesquite chips (if using) and scatter over coals. When chips begin

to smoke, place onion and zucchini on grill, seasoning with salt and

pepper. Cover and cook until tender and brown (about 8 minutes),

turning occasionally and brushing with marinade. Remove vegetables

from grill. Cut onion slices into quarters and zucchini into 1-inch

pieces. Place in a serving dish with cooled rice and corn.

 

Whisk together orange juice, lemon juice, 1/3 cup oil, 3 tablespoons

soy sauce and 1 tablespoon Worcestershire sauce. Pour 1 cup of

dressing over salad and toss to combine. Stir in parsley and season

with salt and pepper. Serve salad with additional dressing on the

side.

 

Adapted by Karen Mintzias, " Bon Appetit " (July 1995)

 

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