Sicilian Brown Rice Salad
User Reviews
4.6
10 reviews
Excellent
Sicilian Brown Rice Salad
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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.
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Ingredients
- 1 cup brown rice
- ¼ pound asparagus cut into 1" pieces, spears
- ¼ cup red onion finely diced
- 1 cup grape tomatoes quartered
- ⅓ cup kalamata olives pitted, quartered
- ¾ cup mandarin oranges rinsed and drained well, canned
- 7 ounce chickpeas rinsed and drained well, canned
- ⅓ cup pine nuts
- 2 tablespoons parsley chopped
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 black pepper freshly ground
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
(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%)
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
10 reviews
Excellent
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