Gluten Free / Main Dish / Vegan

Brown Rice Salad with Spinach and Tomatoes

It doesn’t get much simpler (or healthy) then this.

I made this dish last week for a group of amazing women that attended a workshop I hosted, and they all loved it.

This past weekend I wanted to try it on a different crowd, so I made it for a pool party where there were  a good amount of “meat eating dudes” (I hate to categorize them in this way, but for me, “they” are the ultimate test for my mostly vegetarian cooking).  Not only did they try it, but they were surprised how much they liked it!  I even saw a few of them reach for seconds… For me, that is total recipe success.

Did I mention how easy this dish is?

To serve 4-6 people, you will need:IMG_5313

4 tablespoons extra virgin olive oil

1 tablespoon apple cider vinegar

1 tablespoon of raw honey

2 cloves garlic, minced

¼ cup parsley, chopped

4 cups cooked brown rice

1 cup cherry tomatoes, quartered

1 english cucumber, diced

2 handfuls baby spinach

Sea salt and pepper

In a large bowl, whisk together olive oil, vinegar, honey, garlic and parsley.  Season with sea salt and pepper.  Add the spinach, tomatoes and cucumber to the bowl and toss with dressing.  Then, mix in the brown rice.

Add more salt and pepper if needed (taste test).

Bring this dish to your next party or when you entertaining a big group.  It can be made ahead of time and really tastes best at room temperature.  Hang onto the leftovers because it stores great in the fridge for a few days.

with love and whole foods,

Amanda

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