Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Summer Spinach Pecan Brown Rice Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 65 reviews

This Summer Spinach Pecan Brown Rice Salad is a refreshing, hearty dish combining nutty toasted pecans, chewy brown rice, fresh spinach, vibrant bell pepper, tangy olives, and creamy feta cheese. Tossed in a zesty lemon and olive oil dressing, it’s perfect for a healthy lunch, picnic, or side dish that improves in flavor as it chills.

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

Ingredients

Salad 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 (about one large)
  • 3/4 cup (125 grams) Pitted California Green Ripe Olives, sliced in half (can use 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)
  • Optional: Chive Blossoms for garnish
  • Zest of one Lemon
  • 3-4 tablespoons Lemon Juice (from about 1 1/2 – 2 lemons, add more to taste)
  • 2 tablespoons Extra Virgin Olive Oil
  • Fresh Ground Pepper to taste
  • 1/4 tsp Sea Salt (+ more to taste)

Instructions

  1. Cook the Rice: In a 3-quart stock pot, bring 5 cups of water with a pinch of salt to a boil. Meanwhile, rinse the brown rice under cold water using a fine mesh strainer. Once the water boils, add the rice, reduce heat to a simmer, cover with the lid slightly ajar for steam venting, and cook for 22-25 minutes until the rice is tender but still chewy. Drain thoroughly in a fine mesh strainer, tossing frequently to aid draining. Let steam off for 3-5 minutes, then transfer the rice to a parchment-lined sheet pan, spreading it evenly, and cool 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. Remove from oven and let cool before chopping pecans into small pieces.
  3. Combine Salad Ingredients: In a large bowl, combine the cooled brown rice, toasted pecans, diced green bell pepper, sliced olives, diced purple onion, chopped spinach, crumbled feta cheese, and chopped fresh parsley.
  4. Prepare the Dressing: In a small bowl, whisk together lemon juice, lemon zest, extra virgin olive oil, sea salt, and freshly ground pepper. Alternatively, shake all dressing ingredients in a jar until blended.
  5. Toss and Chill: Pour the dressing over the salad mixture and toss well to coat all ingredients evenly. For best flavor, refrigerate the salad for at least 30 minutes before serving. Store leftovers in a lidded container in the refrigerator for up to three days; the flavors develop and improve with time.

Notes

  • Short grain brown rice is recommended for its chewy texture, but medium grain brown rice can be used as a substitute.
  • Cooling the rice quickly in the freezer helps prevent mushiness and maintains texture.
  • Pecans can be toasted in a dry skillet over medium heat if an oven is unavailable.
  • Adjust lemon juice and salt according to taste preferences.
  • Chive blossoms are optional and add a beautiful garnish with mild onion flavor.
  • This salad keeps well for up to three days and tastes better after marinating time.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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