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Pecan Spinach Brown Rice Salad Recipe

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3.9 from 40 reviews

A refreshing and nutritious Pecan Spinach Brown Rice Salad combining tender short grain brown rice with crunchy toasted pecans, fresh spinach, bell pepper, olives, feta cheese, and a zesty lemon dressing. Perfect as a light lunch or a side dish, this salad offers a delightful balance of textures and flavors with a hint of citrus.

  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings

Ingredients

Rice

  • 1 cup (210 grams) Short Grain Brown Rice
  • 5 cups (4.1 liters) Water
  • Pinch of Sea Salt (for cooking rice)

Pecans

  • 3/4 cup (90 grams) Pecan halves

Vegetables & Greens

  • 1 cup (130 grams) Green Bell Pepper, small dice (about one large)
  • 3/4 cup (125 grams) Pitted California Green Ripe Olives, sliced in half (can substitute black olives)
  • 1/4 cup (40 grams) Purple Onion, small dice
  • 2 cups (80 grams) Fresh Spinach, chopped into bite-size pieces
  • 1/4 cup (6 grams) Fresh Parsley, chopped (curly or flat leaf)

Cheese

  • 1/2 cup (80 grams) Feta Cheese, crumbled

Dressing & Flavorings

  • Zest of one Lemon
  • 3-4 tablespoons Lemon Juice (from about 1 1/2 – 2 lemons)
  • 2 tablespoons Extra Virgin Olive Oil
  • 1/4 tsp Sea Salt (+ more to taste)
  • Fresh Ground Pepper to taste

Optional

  • Chive Blossoms

Instructions

  1. Cook the Rice: In a 3-quart stock pot, bring 5 cups of water and a pinch of salt to a boil. Rinse the brown rice in a fine mesh strainer. Once the water is boiling, add the rice. Reduce the heat to a simmer and cover with a lid slightly ajar to allow steam to vent. Cook for 22-25 minutes until the rice is tender but still chewy. Thoroughly drain the rice using a fine mesh strainer, tossing frequently to aid draining. Let it sit in the strainer for 3-5 minutes to steam off excess moisture. Transfer rice to a parchment-lined sheet pan and spread evenly. Cool the rice in the freezer for 10-15 minutes.
  2. Toast the Pecans: Preheat the oven to 350°F (175°C). Spread pecan halves on a baking sheet and toast for 11-13 minutes until fragrant and slightly darker in color. Remove and let cool, then chop into small pieces.
  3. Combine Salad Ingredients: In a large bowl, mix together the cooled brown rice, toasted pecans, diced green bell pepper, sliced olives, diced purple onion, chopped spinach, crumbled feta cheese, and chopped parsley.
  4. Prepare the Dressing: In a small bowl, whisk together the fresh lemon juice, lemon zest, extra virgin olive oil, sea salt, and freshly ground pepper. Alternatively, place these ingredients in a jar, seal it, and shake vigorously to combine.
  5. Toss and Chill: Pour the lemon dressing over the salad mixture and toss well to evenly coat. For best flavor, refrigerate the salad for at least 30 minutes before serving.
  6. Serve and Store: Optional garnish with chive blossoms if desired. Serve chilled and store leftovers in a lidded container in the refrigerator for up to three days. The salad flavors improve with time.

Notes

  • Use short grain brown rice for the best texture; rinsing rice before cooking helps remove excess starch.
  • Toasting pecans brings out their natural oils and enhances flavor and crunch.
  • You can substitute black olives if green olives are unavailable.
  • Adjust lemon juice and salt according to taste preferences.
  • Allowing the salad to chill allows flavors to meld beautifully.
  • Best served cold or at room temperature.
  • Can be prepared ahead and refrigerated for easy meal prep.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/pecan-spinach-brown-rice-salad-recipe/