[VeganMoFo 2013] Brown Rice Ratatouille Salad Recipe

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Bonjour Septembre! 

VeganMoFo (Vegan Month of Food) is here finally. It's a challenge where hundreds of bloggers have pledged to write about and cook only Vegan recipes all month long, and I am one of them.

I have few recipes lined up for you and stay tuned for a new recipe post every weekday of September. That will make up to 21 of them. Hopefully I will be able to pull it off  and add those to my 2013 recipe repertoire. Owing to my busy schedule at work, I have decided not to follow any theme this time around. The aim will be to have fun cooking and make sure there is a vegan recipe (or post) up on the blog every weekday. Wish me luck folks as I need it to sail through my MoFo challenge!

I am kick starting VeganMoFo with one of the most colorful and glorious salads I ever made. It has best of both worlds - nice crunch from brown rice and the sweet tartness from ratatouille. Tastes best when served warm. Enjoy!

Also check out -

How to Cook Perfect Brown Rice Every Time In 3 Steps [Under 20 Minutes]
How to Cook Brown Rice Perfectly Every Time [In Oven]

Brown Rice Ratatouille Salad (Download and Print Recipe)

Serves 2 to 3
Prep Time: 10 mins
Cook Time: 20 to 25 mins

Ingredients:

1 cup cooked brown rice
2 small or 1 medium sized eggplant
4 tbsp olive oil
salt and pepper
1 carrot
1 bell pepper
1 onion
2 cloves of garlic, crushed
a bunch of cherry tomatoes (or) 2 tomatoes
1 tbsp fresh lemon juice
1 small bunch of coriander/cilantro leaves, chopped

Preparation:

1. Cut eggplants, carrot and bell pepper into equal sized pieces. If using cherry tomatoes, half them otherwise chop the medium sized tomatoes.

2. Heat 2 tbsp of olive oil and add eggplant, little salt and a pinch of pepper. Cook for 10 mins until soft and slightly charred. Drain them aside into a bowl.

3. Heat 1 tbsp of olive oil and add chopped carrot and bell pepper. Cook for 8 mins and then add chopped onions, garlic. Cook until onion is translucent and lightly browned. Then add chopped tomatoes, half of coriander leaves. Mix well and cook for about 4 to 5 mins. Turn off the heat and add lemon juice, salt and pepper.

4. Add a tbsp of olive oil to cooked brown rice.

5. In a salad bowl, place eggplants, carrot-bell pepper-tomato mixture and rice. Gently toss everything and adjust seasoning. Garnish with rest of cilantro leaves and serve at room temperature.

This is Recipe 52 added to 2013 Recipe Archive. Check out the rest of the recipes too.

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until next recipe,