Red Rice and Vegetable Salad

imageRice is usually served as a staple and as an accompaniment to meat, seafood and vegetable dishes.  But serving it as a salad?  Sure, why not.  And you have the option to serve it warm or chilled, depending on your fancy.  As you can see, all of the main ingredients are vegetables, except for little chunks of turkey and  the rice — not just regular rice, but the red rice variety.  Using red rice gives the salad a somewhat nutty texture which goes well with the crunchy vegetable ingredients.  Adding cheese on top of the rice mixture is a nice tweak that can only enhance the delicious flavor already enriched by the chicken broth.


1 cup red rice

3 cups chicken broth

1/2 cup smoked (deli) turkey, chopped

1/2 cup green peas

1/2 cup cauliflower florets

1/2 cup broccoli florets

1/2 cup brussel sprouts, halved

1.2 cup sliced carrots

3 cloves garlic, peeled and crushed

1/2 white onion, chopped

1 tbsp chopped green onion

2 tbsps Olive oil

1/3 cup shredded Cheddar cheese

A pinch of turmeric

1 packet Ground2Table All Purpose Spice Blend (1)

1 tbsp, chopped cilantro


Cook the red rice in a rice cooker, using 2 cups chicken broth instead of water. When cooked, fluff with a fork, set aside and let cool.  Heat Olive oil in a large work over medium-high heat.  Add garlic and sauté until golden brown. Add white and green onions and stir-fry until fragrant. Add in the turkey. Cook for 1 minute. Add cooked red rice and stir-fry for about 3 minutes. Add cauliflower, brussel sprouts, green peas and carrots. Continue to stir-fry for another 3 minutes.  Add the remaining chicken broth, turmeric and Ground2Table Spice Blend, stirring constantly until all the liquid has evaporated. Turn heat off and sprinkle the rice mixture with Cheddar cheese. Serve warm or refrigerate for a at least two hours for a chilled salad. Garnish with chopped cilantro.


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