Orange Vinaigrette Brown Rice Salad

CORE Family Studies

Orange Vinaigrette Brown Rice Salad

Serves 4

1 1/2 cups uncooked brown rice
3 cups water
2/3 cup freshly squeezed orange juice
2 tablespoons vegetable oil
2 tablespoons balsamic vinegar
2 tablespoons honey
2 teaspoons orange zest
1/2 teaspoon salt
1 1/2 cups spinach leaves, packed
2 large orange, peeled, sectioned, and cut into bite-size
1/3 cup slivered red onion

In a large saucepan combine rice and water. Cook over high heat until mixture boils. Reduce heat to low, cover and cook for 45 to 60 minutes or until rice has absorbed all liquid.

Meanwhile, in a small bowl whisk the orange juice, oil, balsamic vinegar, honey, orange zest and salt. Pour dressing over hot cooked rice and mix well. Cover and chill until cold.

Just before serving stir the spinach leaves, oranges, and onion into the rice mixture.

Amount Per Serving
Calories 425
Total Fat 8.2g
Cholesterol 0mg
Sodium 311
Total Carbs 80.8g
Dietary Fiber 5.3g
Protein 7g

Newsletter, Autumn 2005