Whole Grain Rice Salad Recipe
Daily Value: 34%
Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||31µg||8%|
|Fatty acids, total monounsaturated||15g||0%|
|Fatty acids, total polyunsaturated||8g||0%|
Exclusive from The Daily Meal
Super natural guru Heidi Swanson makes this healthy and hearty salad recipe that's filled with nutrient-packed spinach, nuts, herbs, and crumbled goat cheese.
- 3 ½ cups cooked whole grain rice, heated
- 4 handfuls baby spinach, stems trimmed
- 2/3 cup walnut halves, toasted
- 1 ½ cups sweet cherries, pitted
- ½ cup extra-virgin olive oil
- ¼ cup white wine vinegar
- Fine-grain sea salt
- A few small basil leaves
- A bit of goat cheese, crumbled (optional)
Combine the hot rice, spinach, and most of the walnuts in a large bowl. Toss until the spinach wilts a bit.
Make the cherry vinaigrette by combining one-third of the cherries, the olive oil, white wine vinegar, and ¼ teaspoon salt and blending until smooth. Add a generous splash of the dressing to the salad.
Tear the remaining cherries in half and stir most of them into the rice. Taste and add more salt, if needed. Turn the salad out onto a platter and finish with the last of the cherries, walnuts, basil, and goat cheese, if using. Serve immediately.
Note: You can buy cooked wild and brown rice in the freezer or dry goods sections of many stores now. For a salad like this, I prefer to cook the rice from scratch, but using a good-quality store-bought cooked rice can still be delicious. Instructions for cooking wild rice and brown rice from scratch are on page 218.
Adapted from "Super Natural Every Day" by Heidi Swanson (Ten Speed Press, 2011).Servings: 6