Grilled Vegetable and Rice Salad

  • Author: Ashlea Carver
  • Author: Ashlea Carver


For the Rice

  • 1 cup uncooked Lundberg Organic California White Basmati Rice
  • 1 1/2 cups water
  • 1 tablespoon olive oil

For the Salad

  • 1 red bell pepper, cut into pieces
  • 1 zucchini, sliced into sticks
  • 1/2 red onion
  • 1 head romaine lettuce
  • 1/4 cup sliced green onion
  • goat cheese or feta cheese, optional

For the Lemon Basil Vinaigrette

  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • zest of half a lemon
  • 2 cloves minced garlic
  • 1/4 cup fresh basil leaves
  • salt + pepper, to taste


  1. Add the Lundberg Organic California White Basmati Rice, water, and olive oil to a pot. Bring the rice to a boil and then cover with a tight-fitting lid. Reduce the heat to a low simmer and cook for fifteen minutes. Remove the rice from the heat. Leave it covered and let it continue to steam for another ten minutes before fluffing with a fork. Let the rice cool while preparing the rest of the salad.
  2. Preheat your grill to high heat. Toss the veggies in a little olive oil, salt, and pepper. Cook the peppers, onion, and zucchini ten to fifteen minutes until they are tender yet crisp.
  3. To grill the head of romaine: Slice it down the middle, drizzle with a little oil, and then season with salt and pepper. Sear the lettuce for 2-3 minutes on the cut side until the lettuce is seared with grill marks.
  4. Make the lemon basil vinaigrette: Add the olive oil, lemon juice, garlic, and fresh chopped basil to a small bowl. Whisk together until well combined.
  5. Assemble the salad: Add the cooled rice and grilled veggies to a large mixing bowl. Drizzle on as much of the lemon basil vinaigrette as you like and then toss until everything is well combined.
  6. Transfer the salad to a serving platter and top with sliced green onion and crumbled feta cheese if you like. Enjoy!