• 1 cup water
  • 1 red onion, peeled and diced
  • 2 carrots, diced
  • 1 yellow summer squash, diced
  • 1/2 red pepper, diced
  • 2 garlic scapes, diced
  • 3 cups long grain brown rice, cooked
  • 1/3 cup olive oil
  • 2 tbsp. balasamic vinegar
  • Juice and zest of 1 lemon
  • 2 garlic cloves, peeled and minced
  • 2 tbsp. fresh basil, minced
  • 1/2 tbsp. fresh oregano, minced
  • 1/4 tsp. sea salt
  • 1-2 dashes of black pepper

Bring water to a boil and quickly blanch onion for 30 seconds.  Remove with a slotted spoon and let drain in a colander.  Repeat the blanching process with carrots for 2-3 minutes, and squash for 30-60 seconds.  Combine the cooked vegetables, diced red pepper, cooked rice and garlic scape.  Whisk olive oil, vinegar, lemon juic, garlic, basi, oregano, sea salt and black pepper.  Coat the salad evenly.