Wild Rice Salad with Summer Vegetables

Wild Rice Salad with Summer Vegetables Healthy Recipe

4 Servings 45 min Cook

Macros/Serving: 668 Calories


1 Cup Brown Rice
1 Cup Black Rice
2 Eggplant, unpeeled (approx 1-1/4 lb) Eggplant
2 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
4 Medium Carrots
1 Cup Tomatoes
5 Tbsp Olive Oil
2 Medium (2-1/2" dia) Onions
1/2 Tsp Salt
4 Tbsp Sunflower Seed Kernels
1 Cup Parsley
1 Cup, crumbled Feta Cheese
2 Tsp Lemon Juice


Preheat the oven to 390 degrees F.

In a pot bring 1 3/4 cups of water to boil and add the brown rice.

Let it simmer for 10 minutes, then add the black rice and let it all simmer for another 25-30 minutes.

(Or cook the rice according to your package inserts.


While the rice cooks, cut the vegetables and mix them in a big bowl, adding 2-3 tbsp olive oil and 1/2 tsp sea salt.

When everything is well coated with oil and salt, place the vegetables on a baking paper lined baking tray.

Roast in the oven for about 25 minutes, tossing it carefully after 10 minutes of roasting.

Cut the onions in rings and heat 2 tbsp olive oil in a pan on medium heat.

Add the onion rings and let them sauté for a good 5 minutes.

In another pan heat the sunflower seeds on medium heat, until they turn gold brown and start to smell.

Chop the parsley (and dice the feta cheese).

Mix the cooked rice, oven roasted vegetables, onion rings, parsley, feta cheese, and lemon juice in a big bowl.

Add the sunflower seeds on top, garnish with some extra parsley and serve.

Recipe inspired by: http://livingthehealthychoice.