Brown rice, corn and grilled vegetable salad

6 servings

Ingredients

Quantity Ingredient
1½ cup Brown rice
4 eaches Zucchini, halved lengthwise
1 large Red onion, cut crosswise into 3 thick slices
¼ cup Olive oil, plus...
⅓ cup Olive oil
5 tablespoons Soy sauce
3 tablespoons Worcestershire sauce
1½ cup Mesquite wood chips soaked in cold water for 1 hour (optional)
2 cups Fresh corn kernels
⅔ cup Fresh orange juice
1 tablespoon Fresh lemon juice
½ cup Chopped Italian parsley

Directions

Cook rice in a large pot of boiling salted water until just tender, about 30 minutes. Drain well. Let cool to room temperature.

Combine ¼ cup oil, 2 tablespoons soy sauce and 2 tablespoons Worcestershire sauce; pour over zucchini and onion slices in a shallow dish. Let marinate 30 minutes, turning vegetables over once during this time.

Prepare barbecue (medium-high heat). When coals turn white, drain mesquite chips (if using) and scatter over coals. When chips begin to smoke, place onion and zucchini on grill, seasoning with salt and pepper. Cover and cook until tender and brown (about 8 minutes), turning occasionally and brushing with marinade. Remove vegetables from grill. Cut onion slices into quarters and zucchini into 1-inch pieces. Place in a serving dish with cooled rice and corn.

Whisk together orange juice, lemon juice, ⅓ cup oil, 3 tablespoons soy sauce and 1 tablespoon Worcestershire sauce. Pour 1 cup of dressing over salad and toss to combine. Stir in parsley and season with salt and pepper. Serve salad with additional dressing on the side.

Adapted by Karen Mintzias, "Bon Appetit" (July 1995)

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