Ingredients

The following ingredients have 2 Servings
  • 1 cup brown rice, uncooked and rinsed
  • 2 cups water
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 2 cups spinach, chopped
  • 1 cup grape tomatoes (or cherry tomatoes), quartered
  • 1-2 small Persian cucumbers, diced
  • 1/2 medium green bell pepper, diced
  • 1/4 cup red onions, diced
  • 1/4 cup kalamata olives, sliced or chopped
  • 1/4 cup feta cheese, crumbled
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic, pressed or minced
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instruction

  • Add rice, water, oil, and salt to a medium saucepan and bring to a boil over high heat. 
  • Turn the heat down to low, cover, and simmer for 40 minutes (or according to package instructions). Remove from heat and allow rice to absorb the steam for another 10 minutes (still covered). Uncover and fluff with a fork.
  • Allow the rice to cool down to room temperature or place it to the refrigerator for 10-15 minutes to cool down quickly.
  • In a large mixing bowl, combine the cooled rice, spinach, tomatoes, cucumber, bell pepper, red onions, olives, and feta cheese.
  • In a small mixing bowl, make the dressing by combining and stirring together olive oil, lemon juice, garlic, oregano, salt, and pepper.
  • Pour the dressing over the salad and toss to combine. Serve immediately at room temperature or chill in the fridge and serve cold. If the rice is too hard (which can happen in the fridge), allow it to warm to room temperature before eating.