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Spinach Pecan Brown Rice Salad Recipe

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3.8 from 24 reviews

A vibrant and healthy Spinach Pecan Brown Rice Salad featuring tender brown rice, toasted pecans, fresh vegetables, and a zesty lemon dressing. Perfect as a nutritious side or light meal, this salad blends chewy rice with crunchy nuts, tangy feta, and fresh greens for a satisfying texture and flavor combination.

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

Ingredients

Main Ingredients

  • 1 cup (210 grams) Short Grain Brown Rice
  • 5 cups (4.1 kilograms) Water
  • 3/4 cup (90 grams) Pecan halves
  • 1 cup (130 grams) Green Bell Pepper, small dice
  • 3/4 cup (125 grams) Pitted California Green Ripe Olives, sliced in half (or black olives)
  • 1/4 cup (40 grams) Purple Onion, small dice
  • 2 cups (80 grams) Fresh Spinach, chopped into bite size pieces
  • 1/2 cup (80 grams) Feta Cheese, crumbled
  • 1/4 cup (6 grams) Fresh Parsley, chopped (curly or flat leaf)

Dressing

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

Optional

  • Chive Blossoms (for garnish)

Instructions

  1. Cook the Brown Rice: In a 3-quart stock pot, bring 5 cups of water and a pinch of salt to a boil. Meanwhile, rinse 1 cup of short grain brown rice thoroughly in a fine mesh strainer. Once boiling, add the rice, reduce heat to a simmer, cover with the lid slightly ajar for steam ventilation, and cook for about 25 minutes until the rice is tender yet chewy. Drain thoroughly in a fine mesh strainer, tossing often to help drain, and let it steam off for 3-5 minutes. Spread the rice evenly on a parchment-lined sheet pan and cool in the freezer for 10-15 minutes.
  2. Toast the Pecans: Preheat the oven to 350°F. Spread 3/4 cup pecan halves on a baking sheet and toast for 11-13 minutes or until fragrant and slightly darker. Remove and let cool, then chop into small pieces.
  3. Combine Salad Ingredients: In a large bowl, combine the cooled brown rice, toasted pecans, 1 cup diced green bell pepper, 3/4 cup pitted sliced olives, 1/4 cup diced purple onion, 2 cups chopped fresh spinach, 1/2 cup crumbled feta cheese, and 1/4 cup chopped fresh parsley.
  4. Prepare the Dressing: In a small bowl, whisk together the zest of one lemon, 3-4 tablespoons freshly squeezed lemon juice, 2 tablespoons extra virgin olive oil, 1/4 teaspoon sea salt, and freshly ground black pepper to taste. Alternatively, combine these ingredients in a jar and shake well.
  5. Toss the Salad and Chill: Pour the dressing over the salad ingredients and toss well to combine evenly. For best flavor, chill the salad in the refrigerator for at least 30 minutes before serving. Garnish with optional chive blossoms if desired.
  6. Storage: Store leftovers in a lidded container in the refrigerator for up to three days. The flavors improve as the salad sits.

Notes

  • Use short grain brown rice for a chewy texture that holds well in salad.
  • Toasting pecans enhances their flavor and adds crunch to the salad.
  • Adjust the amount of lemon juice and salt in the dressing to your taste preference.
  • This salad can be served chilled or at room temperature.
  • For variation, substitute black olives if green olives are unavailable.
  • If desired, garnish with fresh chive blossoms for a mild onion flavor and attractive presentation.
  • This salad is best eaten within three days for freshness and flavor.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

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