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Categories:
brown rice regular honey kosher salt olive oil Belgian endives fresh dill green onions baby spinach freshly grated Parmesan cheese
Viewed: 27 - Published at: 8 years agoIngredients
- 3 cups Brown Rice, Uncooked (brown Basmati Is Extra Delicious)
- 1/4 cups White Wine Vinegar
- 2 Tablespoons Regular Or Grainy Dijon Mustard
- 1 Tablespoon Honey
- 1 teaspoon Kosher Salt
- 1/3 cups Olive Oil
- 2 cups Frozen Baby Peas
- 2 whole Belgian Endives
- 1/2 cups Chopped Fresh Dill
- 4 whole Green Onions, Chopped
- 1-1/2 cup Baby Spinach, Chopped
- 1 cup Freshly Grated Parmesan Cheese
Method
- Cook brown rice according to package directions. If you have a rice cooker, by all means make it in there to save yourself the hassle.
- Meanwhile, take the peas out of the freezer and let them thaw (DO NOT COOK THEM). In a small bowl, whisk vinegar with mustard, honey and salt. Then slowly whisk in the oil. When rice is cooked, drain well and place in a large bowl. Add dressing and stir to coat. Refrigerate, stirring occasionally, until cool.
- Meanwhile, cut out and discard endive cores. Thickly slice crosswise. Chop dill and slice onions. When rice is cool, stir in peas, onions, endive, dill and spinach. Sprinkle with Parmesan.
- If you want to make this ahead, prepare salad following the directions above without adding the spinach or Parmesan cheese. Covered and refrigerated, it will keep well for 2 days. Just before serving, stir in spinach and cheese. Taste and add more chopped fresh dill, salt and a drizzle of vinegar, if needed (it will probably need all three).
