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The Boston Globe

Food & dining

Recipe for Brown rice salad with roasted root vegetables

Serves 4

¼ cup peanut oil
2 large shallots, sliced in thin rings
1 clove garlic, thinly sliced
1 small chili pepper, thinly sliced
½ bunch kale, stemmed and thinly sliced
4 cups cooked brown rice
2 cups roasted root vegetables
Grated rind and juice of 3 limes
Salt and black pepper, to taste
½ bunch fresh cilantro, chopped
4 scallions, thinly sliced

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