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Sicilian Brown Rice Salad

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 8
Calories: 285 kcal
Course: Side Dish , Salad
Cuisine: American

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

Instructions

MAKE THE BROWN RICE:
    Cup of Yum
  1. 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:
  1. 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:
  1. 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:
  1. 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:
  1. 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:
  1. 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:
  1. 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

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

% 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.