Golden Pecan–Rice Salad

- 8 tablespoons olive oil
- 6 cloves garlic, minced
- 1 medium yam, peeled, or 2 large carrots, thinly sliced
- 2 medium gold beets, peeled, halved, and sliced thinly
- 1/4 cup water
- 1 large (about 6 inches long) or 2 small zucchini or yellow squash, sliced
- 2 cups brown rice cooked in
- 4 cups water
- 1/3 cup fruity balsamic vinegar or white balsamic vinegar
- 1 teaspoon celery seed
- 1 tablespoon minced fresh thyme  or 2 teaspoons dried
- 1 teaspoon salt
- 1 cup pecans, toasted and coarsely chopped
Instructions:
The yellows and oranges of the beets, squash, and carrots lend this salad visual beauty and lots of flavor. The pecans take the taste one step further. I love to use nuts in any way that I can. If you can find peach (or any other fruity) balsamic vinegar, it adds a lovely touch. The whole combination is a winner.
- Heat 2 tablespoons of the olive oil in a heavy skillet and sauté the garlic, yams, and beets over medium heat for 3 minutes.
- Add the water, cover, and cook over a low heat until just soft, about 8 minutes. Add the zucchini, cover the pan again, and continue cooking for another 2 to 3 minutes. When the vegetables are soft (not mushy), transfer them to a large bowl.
- Add the cooked rice and stir to combine.
- In a small bowl, whisk together the remaining 6 tablespoons of olive oil, vinegar, celery seed, thyme, and salt, then pour the dressing over the rice and vegetable mixture. Add the toasted pecans. Mix well.
- This dish can be served warm, at room temperature, or cold.
- It also stores well in the refrigerator, so it works well as a makeahead dish.