This is an awesome vegetarian salad loaded with a variety of veggies and color. This is “eating the rainbow” at it’s best!
Start with a nice rice blend that uses white, brown, wild, and red rice. Add a cup of rice blend to 1 1/2 cups of water, 1 teaspoon salt, and 1 teaspoon of butter. If making the vegan version substitute light sesame or corn oil for the butter. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Spoon some rice into a serving bowl.
Wash and slice 1 zucchini, 1 – 2 kale leaves, 1/8 red cabbage, 1 red pepper, and 2 -3 shallots and set aside. In a small bowl mix together 1 teaspoon cumin, 1/2 teaspoon coriander, and 1/2 teaspoon red chili.
In a medium skillet heat 1 tablespoon olive oil. Add the zucchini to one-third side of the skillet. In another one-third section add the sliced shallots. In the last third section add 1 cup of bean sprouts. Sprinkle with the spice mix. Lightly toast, or brown, for 2 minutes. Keeping the veggies separated turn with a slotted spatula and toast for another 2 minutes. Transfer to a plate.
Using the same skillet add a splash of olive oil and toss in kale leaves. Sprinkle with the spice mix. Sauté for 2 minutes. Transfer to a plate.
Layer the kale, zucchini, red cabbage, bean sprouts, red bell pepper, shallots, and 1/2 cup of rinsed garbanzo beans. Sprinkle with more spice mix if desired. Add a few chopped basil leaves.
Lightly toss the veggies and rice. Beautiful!
I do not use dressing with this salad. The butter and oil used in the cooking process and the spice mix add all the flavor you need. Healthily, tasty, and fulfilling! – Ella