Arugula Brown Rice Salad Recipes

ARUGULA & BROWN RICE SALAD

Arugula & Brown Rice Salad image

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

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 12

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 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 zest
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Heat rice according to package directions. Transfer to a large bowl; cool slightly., Stir arugula, beans, cheese, basil and cherries into rice. In a small bowl, whisk dressing ingredients. Drizzle over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 473 calories, Fat 22g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 574mg sodium, Carbohydrate 53g carbohydrate (17g sugars, Fiber 7g fiber), Protein 13g protein.

RICE SALAD WITH ARUGULA, PINE NUTS AND OLIVES

Rice Salad with Arugula, Pine Nuts and Olives image

Categories Salad Olive Rice Side Pine Nut Arugula Summer Bon Appétit Sugar Conscious Peanut Free Soy Free No Sugar Added

Yield Serves 8

Number Of Ingredients 9

Ingredients

3 cups canned chicken broth
2 cups long-grain rice
5 tablespoons olive oil
3/4 cup slivered, pitted Mediterranean olives such as Kalamata (about 4 ounces)
2 tablespoons fresh lemon juice
1 1/2-ounce package fresh arugula, stemmed, chopped
3 green onions, minced
1/2 cup pine nuts, toasted
1/3 cup freshly grated Romano cheese

Steps:

Bring 3 cups chicken broth to boil in heavy medium saucepan. Add rice. Bring to boil, reduce heat to low, cover and cook until chicken broth is absorbed, about 20 minutes. Turn off heat and let stand 5 minutes.
Fluff rice with fork. Transfer to large bowl. Mix in 5 tablespoons olive oil, then all remaining ingredients. Season salad to taste with pepper. (Salad can be prepared 4 hours ahead. Let stand at room temperature.)

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