Spinach Pecan Brown Rice Salad makes a satisfying and refreshing weekday lunch or a hearty dinner salad. It’s make-ahead ready and travels easily to picnics and potlucks. It features texture-rich cooked brown rice, toasty pecans, hearty spinach, buttery green olives, salty feta, and a lemony dressing.
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A Brown Rice Salad on Repeat
Brown rice fans, you’re going to love this nutty, toothsome, and hearty rice salad. Brown rice is a blank canvas for so many fresh and in season veggies, but especially in hearty cold rice salads.
But what’s also so convenient about this cold rice salad is that it can hang out in the fridge for up to three days. I love prepping it on the weekend and having it ready to go for week day lunches on repeat. It makes the work week less stressful!
This Recipe Is
- crunchy, creamy
- perfect for meal prep, for weekday lunches or potlucks
- make ahead ready
If you enjoy homemade salad recipes and recipes with fresh spinach, you’ll enjoy this tasty brown rice salad.
About the Key Ingredients
I would have never thought these ingredients would mingle so well together, but once this hearty salad is tossed with the lemony dressing, it’s a delicious combination of creamy, crunch, salty and a touch of lemony sour.
- Brown Rice – adds bulk, earthy flavor, and toothsome texture. The recipe calls for short-grain brown rice, but long-grain brown rice can be used if needed.
- Pitted California Green Ripe Olives – they’re smooth and buttery and without a sharp, briny flavor. They come in green or black, both of which have a rich and mild flavor.
- Fresh Spinach – for color, texture and bulk. The spinach is chopped small so you can use baby spinach or larger leafed spinach.
- Feta Cheese – for a salty flavor and a creamy texture. Look for sheep and goat milk cheese for ultimate creaminess.
- Optional Chive Blossoms – I add these for color when they’re growing in the herb patch. If you can get your hands on chive flowers, incorporate them into your salad (organic gardens only). They’re edible!
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How to Make Spinach Pecan Brown Rice Salad
step by step
We’re cooking brown rice like pasta, for fluffy, tender, and evenly cooked brown rice. I find it easier too, than the traditional method.
I don’t often write a review. However, this salad more than exceeded my expectations. Made this for a girlfriends lunch. All brought salads or appetizers. Not only was this good, but over the next couple of days, the flavor absolutely blossomed. So wonderful, that I think I would make it a day ahead next time!
Janette
Traci’s Tips
- Meal Prep: since short grain brown rice takes a while to cook and chill, it can be prepped ahead of when needed, at least two days in advance. When ready to assemble the salad, toss all the ingredients together and share.
- Give it Time: this salad improves with a little time, so the flavors can marry. It’s even better on the second day. Before serving, let it rest at room temperature for at least 30 minutes to the fats have time to soften.
Spinach Pecan Brown Rice Salad
Ingredients
For the Salad:
- 1 cup (210 grams) Short Grain Brown Rice
- 5 cups (4.1 kilogram) Water
- 3/4 cup (90 grams) Pecans halves
- 1 cup (130 grams) Green Bell Pepper, small dice, about one large
- 3/4 cup (125 grams) Pitted California Green Ripe Olives, sliced in half, can sub black olives
- 1/4 cup (40 grams) Purple Onion, small dice
- 2 cups (80 grams) Fresh Spinach, chopped into bite size pieces
- 1/2 cup (80 grams) Feta Cheese , crumbled
- 1/4 cup (6 grams) Fresh Parsley, chopped, curly or flat leaf
- Optional Chive Blossoms*
For the Dressing:
- Zest of one Lemon
- 3-4 tablespoons Lemon Juice, from about 1 1/2 – 2 lemons, add more to taste
- 2 tablespoons Extra Virgin Olive Oil
- Fresh Ground Pepper to taste
- 1/4 tsp Sea Salt , + more to taste
Instructions
- In a 3 quart stock pot, add water and a pinch of salt, bring to a boil. Meanwhile, rinse the rice in a fine mesh strainer. Once the water is boiling, add the rice. Reduce heat to simmer. Lid, leaving the lid slightly ajar for a steam vent. Cook for about 22-25 minutes or until the rice is tender, yet has a chewy texture. Thoroughly drain through a fine mesh strainer (tossing the rice frequently to help it drain). Let it set in the strainer for about 3-5 minutes to steam off. Transfer the rice to a parchment-lined sheet pan, spreading the rice in an even layer. Cool in the freezer for about 10 – 15 minutes.
- Meanwhile, preheat oven to 350F. Toast the pecans for 11-13 minutes, or until fragrant and slightly darker. Set aside to cool. Chop into small pieces.
- Combine the rice, pecans, bell pepper, olives, onion, spinach, feta and parsley. Set aside.
- To make the dressing, squeeze the lemon juice and zest into a bowl, whisk in the olive oil, salt and pepper (alternatively, put the ingredients in a jar and shake it up). Pour the dressing over the salad and toss well.
- For best flavor, chill for at least 1/2 an hour then serve. Store in a lidded container in the refrigerator for up to three days. Its flavor improves with time.
Video
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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This recipe has become a standard “go to”. My husband loves it, too! I often add grilled chicken breast. Delish!
Best news ever, Robin! Thank you for your note and five star rating!
This is soooo good! I’ve been making it for 10 years, and it’s still one of my favorites among your recipes. It travels well, perfect for potlucks, as you mentioned, and just about anybody can eat it. Thank you!
I’ve made this salad 3 times now in less than a month. Seems I can’t get enough of it. I use red bell peppers and black olives and it’s absolutely delicious. I’ll be making this one frequently.
Hi Marilyn! Red bell peppers and black olive sound sooo good! Thank you for your note and review.
I was in a hurry to get this salad on the dinner table and didn’t cool the rice, but it was delish and the family loved it.
Hi Karen! Thank you for your note and giving the salad a go! SO happy to hear you’re enjoying it – warm too!
This was simple to make and very delicious.
Hi Eva! Thank you for your note. It’s a win-win!
This was easy to make and delicious to eat!
Thank you, I’ll be making this often.
SO happy to hear, Caryn! Thank youuuu for your note!