Mediterranean Brown Rice Salad

Name: Mediterranean Brown Rice Salad
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 14 servings.
Ingredients: 1-1/2 cups uncooked long grain brown rice; 3-1/2 cups water; 2 tablespoons white vinegar; 2 tablespoons balsamic vinegar; 1 garlic clove, minced; 3/4 teaspoon pepper; 1/2 teaspoon salt; 1/2 cup olive oil; 1/4 cup chopped fresh basil; 6 ounces fresh baby spinach (about 8 cups), coarsely chopped; 16 ounces cherry tomatoes, halved; 6 green onions, thinly sliced; 2 cups (8 ounces) crumbled feta cheese

My family and friends all love this salad, which they've referred to as "the Greek salad." The recipe makes enough to feed a crowd, so it's a perfect bring-along for a big party. No matter what you're looking for—something with the Greek flavors you love, or just a healthy, simple salad—it will not disappoint! If you'd like, substitute orzo for the rice. —Sarah Hawkins, Wanatah, Indiana

Ingredients

1-1/2 cups uncooked long grain brown rice
3-1/2 cups water
2 tablespoons white vinegar
2 tablespoons balsamic vinegar
1 garlic clove, minced
3/4 teaspoon pepper
1/2 teaspoon salt
1/2 cup olive oil
1/4 cup chopped fresh basil
6 ounces fresh baby spinach (about 8 cups), coarsely chopped
16 ounces cherry tomatoes, halved
6 green onions, thinly sliced
2 cups (8 ounces) crumbled feta cheese

Directions

In a saucepan, combine rice and water; bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is absorbed, 35-40 minutes.
Meanwhile, place vinegars, garlic, pepper and salt in bowl and whisk together. While whisking, gradually add oil in a steady stream. Stir in basil.
Place spinach in a large bowl; add cooked rice. Stir in tomatoes, green onions and dressing; toss until spinach is wilted. Gently stir in feta. Loosely cover and refrigerate 2 hours or until cold.