Brown-Rice Salad with Spinach and Tomatoes

By mhatkinson

For 3 cups of cooked rice, bring 1 3/4 cups water to a boil in a medium saucepan. Stir in 1 cup brown rice and 1 teaspoon coarse salt. Cover and simmer over low until rice is tender, about 40 minutes.

From Seattle Times, Wednesday Feb 17th.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 teaspoons red-wine vinegar
• 2 tablespoons chopped fresh dill
• 1 garlic clove, minced
• 1/4 teaspoon sugar
• Coarse salt and ground pepper
• 2 cups cooked brown rice (see above)
• 1 medium cucumber, peeled, halved lengthwise, seeded and sliced
• 2 cups baby spinach
• 1 pint cherry tomatoes, halved

Details

Servings 4

Preparation

Step 1

In a large bowl, whisk together oil, vinegar, dill, garlic and sugar. Season generously with salt and pepper. Add rice, cucumber, spinach and tomatoes and toss to combine.