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Categories:
water brown rice salt olive oil red wine vinegar dill garlic sugar cucumber baby spinach cherry tomatoes
Viewed: 59 - Published at: 9 years agoIngredients
- 1 1/2 cups water
- 3/4 cup brown rice
- Coarse salt and ground pepper
- 2 tablespoons olive oil
- 2 teaspoons red-wine vinegar
- 2 tablespoons chopped fresh dill
- 1 garlic clove, minced
- 1/4 teaspoon sugar
- 1 medium cucumber, peeled, halved lengthwise, seeded, and sliced crosswise 1/4-inch thick
- 2 cups baby spinach
- 1 pint cherry tomatoes, halved
Method
- Bring the water to a boil in a medium saucepan.
- Stir in brown rice and 1 teaspoon coarse salt.
- Cover and simmer over low heat until rice is tender and has absorbed all liquid, about 40 minutes.
- Remove from heat; let stand 10 minutes, then fluff with a fork.
- 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.
- Serve immediately.
- Look for brown rice in packages or in the bulk section of the supermarket, alongside white rice.
- It is more perishable than white rice but will keep for up to 6 months if stored in an airtight container.
- For longer storage, freeze in a resealable plastic bag for up to 1 year.
- (Per Serving)
- Calories: 203
- Fat: 8.1g (1.2g Saturated Fat)
- Protein: 4g
- Carbohydrates: 29.9g
- Fiber: 3.6g
