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Arugula & Brown Rice Salad Recipe
Arugula & Brown Rice Salad Recipe photo by Taste of Home
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Arugula & Brown Rice Salad Recipe

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When we have company, arugula with brown rice is always on the menu. It’s my go-to pick for the potluck and party circuit, and I'm always sharing the recipe. —Mindy Oswalt, Winnetka, California
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 1 package (8.8 ounces) ready-to-serve brown rice
  • 7 cups fresh arugula or baby spinach (about 5 ounces)
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 cup (4 ounces) crumbled feta cheese
  • 3/4 cup loosely packed basil leaves, torn
  • 1/2 cup dried cherries or cranberries
  • DRESSING:
  • 1/4 cup olive oil
  • 1/4 teaspoon grated lemon peel
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

2 cups: 473 calories, 22g fat (5g saturated fat), 15mg cholesterol, 574mg sodium, 53g carbohydrate (17g sugars, 7g fiber), 13g protein .

Directions

  1. Heat rice according to package directions. Transfer to a large bowl; cool slightly.
  2. Stir arugula, beans, cheese, basil and cherries into rice. In a small bowl, whisk dressing ingredients. Drizzle over salad; toss to coat. Serve immediately. Yield: 4 servings.
Originally published as Arugula & Brown Rice Salad in Simple & Delicious June/July 2015

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


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MY REVIEW
meerb98@aol.com 239150
Reviewed Dec. 10, 2015

"Fantastic! Easy and healthy all rolled into one. My husband and I have made this at least a half dozen times. A great weeknight light meal."

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