Dairy-Free
Dinner
Low-Fat Low-Carb Low-Sugar
Lunch
Side Dishes
Soup + Salad
Vegan + Vegetarian
Scallion, Eggplant + Pepper Rice Bowl Salad
Prep: 20 mins
Cook: 45 mins
Cook: 45 mins
Servings: 6
We love one-bowl meals – and this one is packed full of colorful nutrition. The parsley, cucumbers, and lemon are raw, while the red pepper and eggplant are sauteéd – making for a perfect blend between the ingredients.
Ingredients
- 1½ cups organic brown rice, uncooked
- 3 cups water
- 2 lemons, juiced
- 3 scallions
- 1 cucumber
- 1 red pepper
- 1 eggplant
- ¼ cup parsley (minced)
- ½ teaspoon sea salt
- black pepper (to taste)
- ¼ cup olive oil (or avocado oil)
- 1½ cups mixed vegetables (of your favorite, cut into small pieces)
*Choose organic whenever possible
Nutritional Info
| Nutrition Info | PerServing | Daily% |
|---|---|---|
| Calories | 310 | 15% |
| Fat (g) | 11 | 17% |
| Saturated Fat (g) | 2 | 8% |
| Carbohydrates (g) | 49 | 16% |
| Protein (g) | 6 | 12% |
| Sugars (g) | 5 | 0% |
| Fiber (g) | 6 | 25% |
Preparation
- Wash rice and put into a 2-quart pot with water. Bring to boil, then lower heat to simmer, and cook uncovered until all the water is absorbed, approximately 45 minutes. Or use a rice cooker.
- Pour rice into medium sized bowl and allow to cool.
- Slice the eggplant into small pieces, and chop the red pepper into small strips, then sauté the red peppers and eggplant in 2 Tbsp of olive oil until both look a bit melted.
- Pour lemon juice over rice and stir. When rice is cooled to lukewarm, add vegetables, salt, pepper, and oil.
- Stir and chill at least 1 hour. This dish also can be served warm. Enjoy!
Tip
Great way to make delicious use of leftover rice!
TAGS: Brown Rice, Cucumber, Eggplant, Heart Healthy, Lemon, Olive Oil, Parsley, Quick + Easy, Red Pepper, Scallions, Vegetables
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