Recipe for Brown rice salad with roasted root vegetables

Karoline Boehm Goodnick for The Boston Globe

Serves 4

¼ cup peanut oil
2 large shallots, sliced in thin rings
1 clove garlic, thinly sliced
1 small chili pepper, thinly sliced
½ bunch kale, stemmed and thinly sliced
4 cups cooked brown rice
2 cups roasted root vegetables
Grated rind and juice of 3 limes
Salt and black pepper, to taste
½ bunch fresh cilantro, chopped
4 scallions, thinly sliced

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1. In a large skillet over medium-high heat, heat the peanut oil. Add shallots and cook, stirring, for 3 minutes or until golden, separating the rings as they cook. Add garlic and chili and cook, stirring, for 2 minutes.

2. Stir in kale. Cook for 3 to 5 minutes or until it wilts.

3. In a large bowl, combine the rice, root vegetables, and kale mixture. Toss well.

4. Add lime juice and rind, salt, black pepper, cilantro, and scallions. Toss again. Taste for seasoning and add more salt and black pepper, if you like. Karoline Boehm Goodnick