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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.


    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