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- Brown Rice and Spinach Salad (Gluten-Free)
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
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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