Description
Looking for a filling, gluten-free, dish that is quick and easy to put together, and doesn't break the bank? Then you will love Mediterranean brown rice salad!
Ingredients
- 1 cup brown rice, uncooked and rinsed
- 2 cups water
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 2 cups spinach, chopped
- 1 cup grape tomatoes (or cherry tomatoes), quartered
- 1-2 small Persian cucumbers, diced
- 1/2 medium green bell pepper, diced
- 1/4 cup red onions, diced
- 1/4 cup kalamata olives, sliced or chopped
- 1/4 cup feta cheese, crumbled
For the dressing:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, pressed or minced
- 1/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Add rice, water, oil, and salt to a medium saucepan and bring to a boil over high heat.
- Turn the heat down to low, cover, and simmer for 40 minutes (or according to package instructions). Remove from heat and allow rice to absorb the steam for another 10 minutes (still covered). Uncover and fluff with a fork.
- Allow the rice to cool down to room temperature or place it to the refrigerator for 10-15 minutes to cool down quickly.
- In a large mixing bowl, combine the cooled rice, spinach, tomatoes, cucumber, bell pepper, red onions, olives, and feta cheese.
- In a small mixing bowl, make the dressing by combining and stirring together olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Pour the dressing over the salad and toss to combine. Serve immediately at room temperature or chill in the fridge and serve cold. If the rice is too hard (which can happen in the fridge), allow it to warm to room temperature before eating.
Notes
This post was originally sponsored by USA Rice Canada in 2017. It has since been updated with new written content and photos.
Rice: used long-grain brown rice, but you can use either long-grain or short-grain. You can also use white rice but may have to adjust the cooking time slightly.
How to store brown rice salad: Store Mediterranean brown rice salad in an airtight container in the refrigerator for up to 3-4 days but it’s best to eat immediately or within a day as the dressing will start to break down the rice and it will can start to get a little soggy the longer it’s stored. Give it a quick stir to redistribute the dressing and ingredients before serving.
How to store extra rice: I like to double up on the rice, use half in this Mediterranean brown rice salad and store the rest in the refrigerator to use in meals during the week to feed my hungry family. You can store the cooked rice in an airtight container for up to one week in the refrigerator. OR store it even longer in the freezer. Yes, rice freezes beautifully! Say hello to homemade, always ready, "minute rice."
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean