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Brown Rice and Spinach Salad (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
The finished brown rice and spinach salad. Photo: CC-jules:stonesoup
This hearty salad is wonderful in the summer when tomatoes peak, but the cherry or grape varieties hold up pretty well year-round. Substituting some of the olive oil with flax oil is a sneaky way to enjoy the healthful benefits of flax. The dish comes together with ease and is a great to give leftover rice a little sophistication. A nice twist can be had by contrasting the sweet tomatoes with another ½ cup of sun dried tomatoes. This particular recipe serves 4-6 but is easily adaptable.
4 cups brown rice, cooked
4 cups fresh spinach, chopped
1½ cups cherry tomatoes, chopped
2 tablespoons scallions, minced
1 tablespoon fresh mint, chopped
3 teaspoons olive oil
2 tablespoons flax oil
2 teaspoons rice vinegar
2 teaspoons fresh lemon juice
1 teaspoon lemon zest
In a small bowl, combine flax oil, rice vinegar, lemon juice and set. Set aside.
Heat olive oil in a large skillet and sauté scallions until softened but not browned. Add spinach and braise until slightly wilted. Add to a large bowl with rice. Stir in tomatoes.
Fold in dressing and garnish with mint.
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