Spinach Pecan Brown Rice Salad

A fresh and wholesome salad perfect for a weekday lunch or weekend picnic. Make the brown rice at least one day ahead for meal prep. vegetarian with vegan option + gluten free

Course Lunch, Side

Cuisine American

Keyword Brown Rice Salad, Cold Rice Salad, Rice Salad

Prep Time 20

Cook Time 30

Total Time 50

Servings -7 Servings

Calories 364kcal

Author Traci York

Ingredients

For the Salad:

1 C Short Grain Brown Rice 210g
2 C Water
3/4 C Pecans halves 90g
1 C Green Bell Pepper, diced (1 large) 130g
3/4 C Black or Green Olives, whole then sliced 126g
1/4 C Purple Onion, small dice 40g
2 C Fresh Spinach, chopped into bite size pieces 80g
1/2 C Feta Cheese, crumbled (optional) 80g
1/4 C Parsley, chopped 6g

For the Dressing:

Zest of one Lemon
3-4 Tbs Lemon Juice, adjust to taste
2 Tbs Extra Virgin Olive Oil
Fresh Ground Pepper to taste
1/4 tsp Sea Salt + more to taste

Instructions

Combine the brown rice and water in a stock pot and bring to a boil. Stir once, put the lid on and cook on low for about 30 minutes. Let rice sit uncovered for 5 minutes, stir again, then spread it out on to a parchment lined sheet pan to cool in the freezer for at least 1/2 hour. The rice can be made one day ahead and chilled overnight.
Preheat oven to 350F. Toast the pecans for 13-14 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. 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.

Notes

Inspired by Skagit Valley Co-Op

Nutrition