Brown Rice, Corn And Grilled Vegetable Salad
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Brown Rice, Corn And Grilled Vegetable Salad
  Rice    Corn    Salad    Side dish    Vegetables  
Last updated 6/12/2012 1:02:47 AM. Recipe ID 26431. Report a problem with this recipe.
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      Title: Brown rice, corn and grilled vegetable salad
 Categories: Salads, Grill, Side dish, Vegetables
      Yield: 6 Servings
 
  1 1/2 c  Brown rice
      4 ea Zucchini, halved lengthwise
      1 lg Red onion, cut crosswise
           -- into 3 thick slices
    1/4 c  Olive oil, plus...
    1/3 c  Olive oil
      5 tb Soy sauce
      3 tb Worcestershire sauce
  1 1/2 c  Mesquite wood chips
           -- soaked in cold water
           -- for 1 hour (optional)
      2 c  Fresh corn kernels
    2/3 c  Fresh orange juice
      1 tb Fresh lemon juice
    1/2 c  Chopped Italian parsley
 
  Cook rice in a large pot of boiling salted water until just tender,
  about 30 minutes.  Drain well.  Let cool to room temperature.
  
  Combine 1/4 cup oil, 2 tablespoons soy sauce and 2 tablespoons
  Worcestershire sauce; pour over zucchini and onion slices in a shallow
  dish.  Let marinate 30 minutes, turning vegetables over once during
  this time.
  
  Prepare barbecue (medium-high heat).  When coals turn white, drain
  mesquite chips (if using) and scatter over coals.  When chips begin
  to smoke, place onion and zucchini on grill, seasoning with salt and
  pepper. Cover and cook until tender and brown (about 8 minutes),
  turning occasionally and brushing with marinade.  Remove vegetables
  from grill. Cut onion slices into quarters and zucchini into 1-inch
  pieces. Place in a serving dish with cooled rice and corn.
  
  Whisk together orange juice, lemon juice, 1/3 cup oil, 3 tablespoons
  soy sauce and 1 tablespoon Worcestershire sauce.  Pour 1 cup of
  dressing over salad and toss to combine.  Stir in parsley and season
  with salt and pepper.  Serve salad with additional dressing on the
  side.
  




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Recipe ID 26431 (Apr 03, 2005)

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