Rice Salad

Total Time Prep: 30 min. Cook: 35 min. + chilling
Yield 12 servings
Test Kitchen Approved
Tasty and nutritious, this rice salad is the ideal lunch or dinner when you're craving something light.

Ingredients

  • 1-1/2 cups uncooked long grain brown rice
  • 3-1/2 cups water
  • 2 tablespoons white vinegar
  • 2 tablespoons balsamic vinegar
  • 1 garlic clove, minced
  • 3/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 cup olive oil
  • 1/4 cup chopped fresh basil
  • 6 ounces fresh baby spinach (about 8 cups), coarsely chopped
  • 16 ounces cherry tomatoes, halved
  • 6 green onions, thinly sliced
  • 2 cups (8 ounces) crumbled feta cheese

Directions

  1. In a saucepan, combine rice and water; bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is absorbed, 35-40 minutes.
  2. Meanwhile, for dressing, place vinegars, garlic, pepper and salt in bowl and whisk together. While whisking, gradually add oil in a steady stream. Stir in basil.
  3. Place spinach in a large bowl; add cooked rice. Stir in tomatoes, green onions and dressing; toss until spinach is wilted. Gently stir in feta. Loosely cover and refrigerate 2 hours or until cold.

Nutrition Facts

3/4 cup: 55 calories, 3g fat (2g saturated fat), 10mg cholesterol, 291mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 4g protein.

My family and friends all love this salad, which they refer to as the Greek salad. The recipe makes enough to feed a crowd, so it’s a perfect take-along dish for a big party. No matter what you’re looking for—something with the Greek flavors you love or just a healthy, simple salad—this will not disappoint! If you’d like, substitute orzo for the rice. —Sarah Hawkins, Wanatah, Indiana
Recipe Creator

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