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    Recipe for Brown rice salad with roasted root vegetables

    Karoline Boehm Goodnick for The Boston Globe

    Serves 4

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

    1. In a large skillet over medium-high heat, heat the peanut oil. Add shallots and cook, stirring, for 3 minutes or until golden, separating the rings as they cook. Add garlic and chili and cook, stirring, for 2 minutes.

    2. Stir in kale. Cook for 3 to 5 minutes or until it wilts.

    3. In a large bowl, combine the rice, root vegetables, and kale mixture. Toss well.

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    4. Add lime juice and rind, salt, black pepper, cilantro, and scallions. Toss again. Taste for seasoning and add more salt and black pepper, if you like. Karoline Boehm Goodnick