Orange Vinaigrette Brown Rice Salad
1 1/2 cups long grain brown rice
3 cups water
2/3 cup orange juice
2 tablespoons vegetable oil
2 tablespoons balsamic vinegar
2 tablespoons honey
2 teaspoons grated orange zest
1/2 teaspoon salt
1 1/2 cups chopped firmly packed spinach leaves
2 oranges, peeled and diced
1/3 cup slivered red onion
In a large saucepan combine rice and water. Cook over high heat until mixture
boils. Reduce heat to low, cover and cook for 45 to 60 minutes or until rice has
absorbed all liquid.
Meanwhile, in a small bowl whisk, the orange juice, oil,
balsamic vinegar, honey, orange zest and salt. Pour dressing over hot cooked
rice and mix well. Cover and chill until cold.
Just before serving stir the spinach leaves, oranges and
onion into the rice mixture.
Makes 4 servings