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Here @AshCuoco is mixing up your average "salad" by making this one all about U.S.-Grown Basmati Rice. It has texture, flavor and is filling, so you know you won't be hungry until your next meal. It is filled with roasted seasonal vegetables and herbs, so get going and try it out!
Want some more rice-forward dishes? Check out all of the recipes from the USA Rice campaign here.
Prep time 13 minutes
Cook time 21 minutes
Yield: Serves or Makes 6
Make the sauce: In a large serving bowl whisk vinegar, shallot, herbs, agave, mustard, vegan Worcestershire, salt and pepper. Anchor your bowl with a kitchen towel and slowly drizzle in ¼ cup olive oil, continuously whisking until incorporated.
Make the rice and vegetables: Preheat oven to 350ºF. Spread breadcrumbs and almonds evenly onto a baking sheet. Bake about 6 minutes, tossing with a spoon and turning pan halfway through cooking time, until golden and fragrant.
Brush zucchini, tomatoes and garlic with olive oil. Sprinkle all sides with a few generous pinches of salt. Heat a grill basket or cast iron-grill pan over medium heat. Cook zucchini and tomatoes (in batches, if necessary) until tender and charred, about 3 minutes per side. Add garlic for the last 3 minutes of cooking time.
Add rice, roasted vegetables, breadcrumbs and almonds to serving bowl with vinaigrette. Toss well to coat in dressing. Top with pea shoots and scallions to serve.