You can now read 10 articles in a month for free on Read as much as you want anywhere and anytime for just 99¢.

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

Loading comments...

You have reached the limit of 10 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week