Today’s recipe comes from friend-of-the-blog Teapot. Sorta. Teapot didn’t give me the recipe (not that I asked for it) and I didn’t actually see her make it. So this was all sort of reverse engineered by me. The reason I decided to attempt it is that I feel I’m not taking full advantage of my farmer’s market. I have a great farmer’s market available to me, and yet I tend to buy nothing but cucumbers, chili peppers and seasonal fruit (peaches or apples). Oh, and kale. I’m kind of obsessed with kale from this crazy pagan lettuce lady (crazy awesome!).
Anyway, this recipe was a good excuse to make me branch out and try some different veggies. It’s also simple and delicious and pretty good for you.
- Mince vegetables. I imagine you can use whatever. I was using some patty pan squash Cammy left here, cucumbers, wax beans, carrots and broccoli. You want them cut up fairly small.
- Make a vinaigrette. You could probably just use a store bought one too, but they’re super easy to make. I mixed minced garlic, red wine vinegar, coarse ground mustard and olive oil (pour the oil into the vinegar slowly while whisking to get a good emulsion). Then I threw in some of the fresh dill and tarragon Cammy brought me. (If Cammy hasn’t brought you any herbs you can use whatever. Or leave them out). Toss the vinaigrette on the veggies. You just want enough that it gives them a light coating.
- Toss with brown rice and a little bit of goat cheese. When I had this made by Teapot it was all chilled which was fine (it was a hot day, it was pretty great). But I like the rice to be just a little warm because then it makes the cheese melt a little, but not totally.
I don’t like to mix the three together until right when I’m about to eat them, but you can combine them for starters. It will keep for about a week, but is best a day or two after you make it.
I can also verify that this works great with jasmine rice and/or couscous.