Warm Rice Salad

By Kelly Bogard

From patties to flour, rice is a versatile ingredient.

Nutritious? It sure is! A common staple in homes across Texas and the U.S., this carbohydrate is high in fiber and magnesium. And it’s good for heart health!

Besides its health benefits, rice is an important crop for Texas farmers. It’s grown along the Gulf Coast and this video shows a little more about what takes place on a rice farm.

For this week’s recipe, lettuce do something a little different. We’re going to ‘rice’ things up. I’m using brown rice for this flavor-packed salad.

For Warm Rice Salad, you will need…
2 c. brown rice, uncooked
1 c. spinach, chopped
1 c. dried apricots, chopped
1 c. pecans, chopped
1/2 c. red onion, diced
1/4 c. grapeseed oil
2 tbsp. red wine vinegar
1/2 tsp. salt
1/2 tsp. pepper

This rice salad is a bit sweet and savory all at the same time. It can be served as a vegetarian main course or a side with any other lean protein. It’s possible to make gluten-free as well. Just be sure to check the labels on the vinegar and apricots.

Start by cooking the rice using the package directions. A rule of thumb is twice as much liquid as rice. I also like to season my water with salt now rather than putting it on at the end.

While the rice is cooking, chop and dice all of your fruits and vegetables and set aside.

Now that the rice is cooked, let it start to cool. You can go ahead and mix the vinegar, oil and pepper in a small bowl.

Mix the fresh chopped ingredients into the warm rice.

Pour on the dressing and mix well. Serve warm or at room temperature.

This quick and easy dish will bring a unique twist to your meal, And it’s packed with all kinds of good stuff for you. From all of us at Texas Table Top, enjoy!

[box]