Ingredients

The following ingredients have 6 Servings
  • 1 C Short Grain Brown Rice (210g)
  • 2 C Water
  • 3/4 C Pecans halves (90g)
  • 1 C Green Bell Pepper, diced (1 large) (130g)
  • 3/4 C Black or Green Olives, whole then sliced (126g)
  • 1/4 C Purple Onion, small dice (40g)
  • 2 C Fresh Spinach, chopped into bite size pieces (80g)
  • 1/2 C Feta Cheese, crumbled (optional) (80g)
  • 1/4 C Parsley, chopped (6g)
  • Zest of one Lemon
  • 3-4 Tbs Lemon Juice, adjust to taste
  • 2 Tbs Extra Virgin Olive Oil
  • Fresh Ground Pepper to taste
  • 1/4 tsp Sea Salt + more to taste

Instruction

  • Combine the brown rice and water in a stock pot and bring to a boil. Stir once, put the lid on and cook on low for about 30 minutes. Let rice sit uncovered for 5 minutes, stir again, then spread it out on to a parchment lined sheet pan to cool in the freezer for at least 1/2 hour. The rice can be made one day ahead and chilled overnight.
  • Preheat oven to 350F. Toast the pecans for 13-14 minutes, or until fragrant and slightly darker. Set aside to cool. Chop into small pieces.
  • Combine the rice, pecans, bell pepper, olives, onion, spinach, feta and parsley. Set aside.
  • To make the dressing, squeeze the lemon juice and zest into a bowl, whisk in the olive oil, salt and pepper. Pour the dressing over the salad and toss well.
  • For best flavor, chill for at least 1/2 an hour then serve. Store in a lidded container in the refrigerator for up to three days.