Family Foods

Grilled Red Pepper and Corn Salad

Makes Serves 4 to 6. Photo by Catelli By Catelli

Ingredients:

• 2 cups (500 mL) Minute Rice® Premium Whole Grain Brown Rice
• 2 cups (500 mL) low sodium chicken or vegetable broth
• 1 cup (250 mL) frozen corn, thawed
• 2 red peppers, quartered
• 4 green onions, trimmed
• 1/3 cup (75 mL) prepared Italian vinaigrette
• 1 tbsp (15 mL) prepared basil pesto
• 2 tsp (10 mL) lemon zest
• 2 tbsp (30 mL) lemon juice

Directions:

1. In saucepan, bring broth to boil; stir in rice. Reduce heat; cover and simmer for 10 minutes. Remove from heat; stir in corn. Let stand for 5 minutes or until liquid is absorbed. Spread onto baking tray; let cool slightly.
2. Meanwhile, preheat grill to high; grease grate well. Toss together peppers, green onions and 1 tbsp (15 mL) of the vinaigrette. Grill peppers for 5 to 8 minutes or until charred and tender. Grill green onions for 2 or 3 minutes or until charred. Cut vegetables into bite-size pieces.
3. Toss rice and corn with remaining vinaigrette, pesto, lemon zest and juice. Stir in vegetables. Serve immediately or cover tightly and refrigerate for up to 2 days.

TIPS

• Adding fresh lemon to salads is an easy way to create bright, light flavours.
• Substitute 1 tsp (5 mL) dried basil for basil pesto if desired.
• Alternatively, broil red peppers and green onions until charred.
• Serve salad with chicken, steak, pork or fish, or add canned white beans to the salad for a vegetarian dish.