This Spinach Pecan Brown Rice Salad with Feta makes a healthy weekday lunch or a hearty salad for a weekend picnic. An easy, make ahead salad. GF
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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 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 -7 Servings
Calories 364kcal
Author Traci York | Vanilla And Bean

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

Calories: 364kcal | Carbohydrates: 32g | Protein: 7g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 1011mg | Potassium: 299mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1485IU | Vitamin C: 29mg | Calcium: 125mg | Iron: 2mg