Recovery Day – Brown Rice Salad

Salad doesn’t have to be boring . . . we’ve talked about that before. But your carbs (potatoes, rice, etc.) doesn’t have to be boring either. 

Today we’re putting your carbs and leafy veggies together to make a scrumptious “salad” recipe, which you can substitute for your previously boring carbs.  

Here’s a yummy recipe to re-integrate into your diet. There’s a perfect balance between sweet and salty with the rice salad, making it an easy pairing to any meat for any of your meals.

Brown Rice Salad | Yields 4 servings | 310 calories
2 cups water
1 cup brown rice
½ cup diced red pepper
½ cup diced celery
¼ cup dried cranberries
3 cups spinach 
½ cup balsamic vinaigrette salad dressing
Lemon juice

  1. On a medium-to-high heat pot, let 2 cups of water boil. Add in 1 cup of brown rice and cook for 45-50 minutes or until tender.
  2. While the rice is cooking, put dried cranberries in a cup of hot water. Let sit or until cranberries have expanded. Drain and set to the side.  
  3. Dice celery and red pepper. Put on medium-to-high heat pan with ½ cup water. Let the water soften the vegetables. 
  4. Once the rice is cooked, put red pepper, celery, cranberries, and spinach in the pot. Let the heat from the rice wilt the spinach. 
  5. Once the spinach is wilted, add in the balsamic vinaigrette, salt, pepper, and lemon juice to your liking. 
  6. Serve hot or cold. Enjoy! 

*Credit Nikita Tiffany. Follow @niki.eats for more cool food action!

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