Yield: 2
Mediterranean Brown Rice Salad
This salad is easy to whip up with fresh or leftover rice. Either way, cooling rice after cooking promotes health by increasing the amount of resistant starch it contains. (Resistant starch is a carbohydrate that resists digestion in the small intestine, like fiber. Instead, it ferments in the large intestine like a prebiotic and feeds good bacteria in the gut.)
Ingredients
- 2 cups baby spinach, roughly torn
- 1 cucumbers, diced
- 1/2 bell pepper, diced
- 10 grape tomatoes, chopped
- 5 kalamata kalamata olives, chopped
- 2 tsp almonds, chopped, can sub any other nuts or seeds
- 1/2 cup brown rice, cooked
- 2 tbsp feta cheese, plant based
Dressing
- 1/8 tsp turmeric
- 1/4 tsp salt
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1 tbsp tahini
- 1 tbsp pure maple syrup
- 1 tsp parsley
Instructions
- In a small bowl, whisk together parsely, turmeric, salt, lemon juice, tahini and olive oil.
- In a large bowl, mix dressing with all other ingredients except for rice.
- Add rice and toss to combine well.I f needed (if using new rice), chill in refrigerator for 1-2 hours before serving.
Nutrition Information:
Yield:
2Serving Size:
1 gramsAmount Per Serving: Calories: 476Total Fat: 24gSaturated Fat: 4gUnsaturated Fat: 18gCholesterol: 8mgSodium: 502mgCarbohydrates: 57gFiber: 6gSugar: 13gProtein: 12g
