Simple. Delicious. Pretty healthy.
Any dish that is simple, delicious and pretty healthy is a winner in my kitchen. Even more so if it is delicious in a way that just screams “medley of flavors.” No bland food around here, thank you very much.
This Spinach and Brown Rice Salad is all of the above, so it’s staying. I found the original recipe on the back of the rice box while trying, trying, trying to think of an easy side dish I could make. An easy side dish on the lighter, springier side of side dishes, that is. No roasting, no baking involved. I modified the box recipe a bit, and this little stunner is the result. It’s so fresh and pretty it could almost just be a garnish. But maybe that’s the parsely speaking to me.
Zingy Spinach and Brown Rice Salad
Makes 6 servings
2 c. cooked brown rice
3 c. sliced fresh spinach
1/2 c. finely sliced celery
1/2 c. chopped, toasted pecans*
1/8 c. chopped fresh flat-leaf parsely
1/3 c. chopped green onion (white and green parts)
1/2 c. light house Italian salad dressing
8 dashes hot pepper sauce
2 tsp. dijon mustard
While rice is cooking, chop fresh ingredients and put in a large bowl. Add warm, but slightly cooled, brown rice and mix.
Whisk together salad dressing, hot pepper sauce and dijon mustard; pour over rice mixture and toss to coat. Cover and refrigerate before serving.
*A note about toasting pecans… Toasting sooo brings out the nutty wonderfulness of nuts. I purposely toasted an extra handful of pecan halves, just so I could snack on them. Once you’ve toasted nuts – whether it’s pecans, almonds or walnuts, you’ll want to toast ’em before you use them in any recipe. And it’s so easy, you will!
Here’s how to toast nuts: Preheat oven to 350. Spread nuts on a cookie sheet or other metal baking pan. Let cook for about 8 minutes, tossing halfway through. Let cool before using.