Sicilian Brown Rice Salad
User Reviews
4.6
15 reviews
Excellent
Sicilian Brown Rice Salad
Report
This delicious brown rice salad has unexpected ingredients like pine nuts, citrus, asparagus and kalamata olives. Enjoy the Sicilian salad as a vegan main course or tasty side dish with your favorite grilled meats or seafood.
Share:
Ingredients
- 1 cup brown rice
- ¼ pound asparagus spears cut into 1" pieces
- ¼ cup red onion finely diced
- 1 cup grape tomatoes quartered
- ⅓ cup kalamata olives pitted, quartered
- ¾ cup canned mandarin oranges rinsed and drained well
- 7 ounce can chick peas rinsed and drained well
- ⅓ cup pine nuts
- 2 tablespoons chopped parsley
FOR THE LEMON VINAIGRETTE
- 1 lemon zested
- 3 tablespoons lemon juice from the zested lemon
- 2 cloves garlic minced
- 1 tablespoon Dijon mustard
- 7 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Add to Shopping List
Instructions
MAKE THE BROWN RICE:
- Fill a medium saucepan halfway with water (4-5 cups) add salt and bring to a boil. Add rice and reduce heat to a vigorous simmer for 25-30 minutes, until rice is cooked. Strain rice through a sieve and return it to the saucepan. Cover and set aside for 10 minutes, then remove the lid and let the rice cool to room temperature. Fluff with a fork.
BLANCH AND SHOCK ASPARAGUS:
- Meanwhile, make an ice bath by adding ice and water to a medium bowl, set aside. Fill a small saucepan halfway with water and bring to a boil. Add asparagus and cook for 3-4 minutes until slightly tender and bright green. With a slotted spoon, transfer asparagus to the ice bath to stop the cooking and preserve the bright green color. Drain the asparagus on paper towels.
TOAST PINE NUTS:
- Toast the pine nuts by heating a small skillet over medium high heat. When it gets hot, add the pine nuts and use a wooden spoon to mix the nuts, until they brown and become fragrant. Do NOT step away as pine nuts can burn quickly.
MAKE THE LEMON VINAIGRETTE:
- In a small bowl combine the lemon zest and juice, garlic, dijon mustard, olive oil, kosher salt and black pepper. Whisk until the dressing is emulsified.
ASSEMBLE THE SALAD:
- In a large bowl combine the cooled brown rice, blanched asparagus, red onion, tomatoes, kalamata olives, chick peas and orange segments. Toss quickly to combine.
TO SERVE:
- Toss in the toasted pine nuts and chopped parsley. Add 3-4 tablespoons of the dressing to the rice salad and toss well. (If it needs more dressing, add it 1 tablespoon at a time, so that it's lightly coated). Serve.
FOR ADVANCE PREP:
- Assemble the brown rice salad, but leave the pine nuts, parsley and dressing separate. Just before serving add the remaining ingredients and toss to combine.
Notes
- Any leftover vinaigrette can be used for a green salad or to dress steamed veggies.
- Any leftover vinaigrette can be used for a green salad or to dress steamed veggies.
Nutrition Information
Show Details
Calories
285kcal
(14%)
Carbohydrates
28g
(9%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
11g
Sodium
473mg
(20%)
Potassium
277mg
(8%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
612IU
(12%)
Vitamin C
21mg
(23%)
Calcium
38mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 473mg | 20% |
| Potassium | 277mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 612IU | 12% |
| Vitamin C | 21mg | 23% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
15 reviews
Excellent
Other Recipes
You'll Also Love
