I could have just packed sandwiches but that would have been so boring. Instead I made fruit tarts, vegetable tarts, chex mix, pickled cucumbers, pickled beets, peanut butter cookies and this salad. (We also took potato chips and pop tarts but those don't fit into my beautiful story of my amazing lunch so just ignore that!)
My brother and his family live on the north side of Chicago so this would have seemed to be the perfect chance to meet up with them. As luck would have it, they had already made plans to go to my parent's house which is 40 minutes further south from my house! We still had some energy to burn (along with really expensive gas!) after the race so we headed right passed our house and on to my parent's and invaded their get-together. I plopped the rest of this salad right in the middle of my mom's planned meal so I was able to get second opinions of this recipe.
We are now exhausted but had a really great day so no regrets!
Here are some blurry and just generally bad pictures for your enjoyment!
The back of the truck where you can see the salad as well as the offensive potato chips!
Kay can always find a playground!
Bill coming around the corner. He's right in front of the guy in blue and white.
Kay eating a vegetable tart under a tree.
Lake Michigan was just a few blocks from the race. Here are Bill and Kay walking out on a pier. They got soaked! The wind was so strong I thought we were going to get blown into the water.
Bill a couple hours later at my parent's. (Kay and my niece were in this same room watching a loud movie - I don't think he noticed!)
I came up with this recipe by combining several recipes from Jack Bishop's "A Year in a Vegetarian Kitchen". I had been planning to make several separate salads but at the last minute decided to throw everything together and see what happens!
Roasted Vegetable Rice Salad
1 can pinto beans, rinsed
1 zucchini, halved and sliced
1 yellow squash, halved and sliced
1 red bell pepper, sliced
1 carrot, cut into matchsticks
1/2 red onion, sliced
1 cup brown rice, uncooked
10 basil leaves, sliced
3 tablespoons fresh orange juice
1 tablespoon sherry vinegar
4 tablespoons olive oil
Place all the vegetables on an oiled sheet pan. Turn so they are oiled on both sides and then add salt and pepper to taste. Cook in a 400 degree oven for 10 minutes, flip and then continue cooking 10-20 minutes longer until browned.
In the meantime, Bring 3 cups of water to a boil. Add 2 teaspoons olive oil and the rice and simmer for 30 minutes. Drain rice in fine strainer and place in a steaming basket. Put 2 inches of water in the bottom of the pan, insert steaming basket and cover. Steam the rice for 10 minutes. Let cool.
For the dressing, combine orange juice, vinegar, and salt and pepper to taste. Add the 4 tablespoons olive oil while whisking.
In a large bowl combine the rice, vegetables, pinto beans and basil. Toss with the dressing and chill.
Kay: I didn't eat much of this salad but I helped make it. I cut some of the vegetables and put them on the pan and I poured the oil while my mom whisked the dressing.
Mom (Dana): I highly suggest you roast extra vegetables and make vegetable tarts to go along with this!