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  • Jefferson Adams

    Brown Rice and Spinach Salad (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

    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.

    Ingredients:
    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



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    Preparations:
    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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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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