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Sicilian-Style Brown Rice Salad

Sicilian-Style Brown Rice Salad
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Let’s forget for a moment that it’s the beginning of January and that we are all making an effort to eat healthier, exercise more, drink less, blah, blah, blah.  Forget —  because at first glance you might see just another salad.

 

 Sicilian-Style Brown Rice Salad

You’ll think deprivation.  And you’ll never know how truly delicious and satisfying this  “salad” is.  It will pass you by because you’re still in the “I can’t eat the cheeseburger that I really want” mode.  

 

Sicilian-Style Brown Rice Salad

Snap out of it!  Because once you try it,  the only thing you’ll want is a second helping.  

 

Sicilian-Style Brown Rice Salad

I love the yin and yan of this combination.  Sweet, chewy sun-dried tomatoes, crisp-tender asparagus and briny kalamata olives — plus a double hit of citrus.  First with sweet orange segments, and next with a tangy lemon vinaigrette.

 

Sicilian-Style Brown Rice Salad

There’s even brown rice for a hearty chew!  This mix has staying power, too!  It will last several days in the refrigerator without wilting or looking tired — which is a real boon if you’re responsible for packing lunches all week.  

 

Sicilian-Style Brown Rice Salad

To change it up each day, you could add a little leftover chicken or pork from the previous nights dinner — or even a hard-boiled egg.  Garbanzo beans would be good too!  Just keep the arugula separate from the salad until you’re ready to dig in.  

 

Sicilian-Style Brown Rice Salad

If you like rice salads, here’s a Asian Wild Rice Salad as well as a more Italian Rice Salad to try.

Sicilian-Style Brown Rice SaladSicilian-Style Brown Rice Salad

And think of this as a treat, not a penance.  You’re gonna love it!

Other lunch-bucket friendly salads include:

  • farro with pomegranate and apple
  • cold soba salad
  • barley and kale chopped salad
  • quinoa asparagus and feta
  • grilled vegetables with feta and farro
  • green bean and wild rice
  • farfalle with pepperoni, mozzarella and broccoli
  • lemon-scented chicken and farro

 

Sicilian-Style Brown Rice Salad
Print Pin
5 from 1 vote

Sicilian-Style Brown Rice Salad

This makes a great side dish with grilled meats or a delicious vegetarian main!
Course Salad, Side Dish
Cuisine American
Keyword olives, oranges, rice
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Calories 269kcal

Ingredients

  • 1 cup brown rice
  • 1 teaspoon kosher salt
  • 1/2 pound asparagus spears cut into 1" pieces
  • 1/2 cup red onion finely diced
  • 1/2 cup sun-dried tomatoes packed in oil well drained
  • 1/2 cup kalamata olives pitted, quartered
  • 2 oranges peeled and supremed
  • 1/2 cup fresh basil

For lemon vinaigrette

  • 1 lemon zested and juiced
  • 2 cloves garlic minced
  • 1 tablespoon dijon mustard
  • 4 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  • Fill a medium saucepan halfway with water (4-5 cups) add salt and bring to a boil. Add rice and reduce heat to a vigorous simmer for 25-30 minutes, until rice is "al dente". Strain rice through a sieve and return it to the saucepan. Cover and set aside for 10 minutes, then remove the lid and let the rice cool to room temperature.
  • Meanwhile, make an ice bath by adding ice and water to a medium bowl, set aside. Fill a small saucepan halfway with water and bring to a boil. Add asparagus and cook for 3-4 minutes until slightly tender and bright green. With a slotted spoon, transfer asparagus to the ice bath to stop the cooking and preserve the bright green color. Drain the asparagus on paper towels.
  • In a large bowl combine the blanched asparagus, onion, sun-dried tomatoes, kalamata olives and orange segments. Add cooled rice and toss to combine. Set aside.
  • In a small bowl combine the lemon zest and juice, garlic, dijon mustard, olive oil, kosher salt and black pepper. Whisk to combine. When emulsified add 3-4 tablespoons of the dressing to the rice salad and toss well. If it needs more dressing, add it 1 tablespoon at a time, so that it's lightly coated.
  • Just before serving, add the basil and toss to combine. Serve on a bed of arugula.

Notes

If you're packing this for lunch, keep the arugula separate from the salad until you're ready to eat, so it doesn't wilt.

Nutrition

Calories: 269kcal | Carbohydrates: 36g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Sodium: 934mg | Potassium: 389mg | Fiber: 3g | Sugar: 5g | Vitamin A: 650IU | Vitamin C: 35.1mg | Calcium: 51mg | Iron: 1.8mg

Pin “Sicilian Style Brown Rice Salad” For Later!

Sicilian-Style Brown Rice Salad

More Rice Salads:

Asian Wild Rice Salad with Ginger Soy Dressing
Tangy Italian Black Rice Salad

Sicilian-Style Brown Rice Salad
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Grains// Salads// Side Dishes// Vegan/Vegetarian// Vegetables17 Comments

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Comments

  1. Brian Jones says

    January 6, 2017 at 1:49 AM

    I’m not thinking deprivation either, it looks fab bright and vibrant, we have a few months before our asparagus is ready to harvest though 🙁

    Reply
    • Lisa says

      January 6, 2017 at 10:49 AM

      Stick it in your back pocket for later, Brian!

      Reply
  2. CC says

    January 6, 2017 at 1:05 AM

    Such a beautiful salad! I wouldn’t miss anything else if I was eating this! YUM!

    Reply
  3. Everyday Sarah Jane says

    January 5, 2017 at 8:33 PM

    This looks and sounds awesome! Loving the citrus and asparagus {my fave!} in this! And your right…this’ll satisfy every craving and make you forget it’s healthy!

    Reply
    • Lisa says

      January 6, 2017 at 10:47 AM

      I love asparagus too – I think I make it every week!

      Reply
  4. Boastful Food says

    January 5, 2017 at 6:19 PM

    Grains and veggies over nice greens are the way to go! Love this combination, Lisa:)

    Reply
    • Lisa says

      January 6, 2017 at 10:46 AM

      Especially after the food-fest of the holidays!

      Reply
  5. Stephanie@ApplesforCJ says

    January 5, 2017 at 5:54 PM

    This sounds so good Lisa! Definitely my kind of salad. I love the fact that you can keep it in the fridge and just pull it out for a quick lunch!

    Reply
    • Lisa says

      January 5, 2017 at 6:13 PM

      Realistically, I think that’s what we all need, don’t you?

      Reply
  6. Elaine @ Dishes Delish says

    January 5, 2017 at 10:46 AM

    I think that arugula is an under used leaf. I love salads with it. And add the loveliness of the oranges and asparagus and rice, it makes it so interesting and beautiful to look at! I also love the addition of the olives and sun dried tomatoes. Yum.

    Reply
    • Lisa says

      January 5, 2017 at 12:30 PM

      I enjoy the peppery bite of arugula — its bitterness plays well with the orange segments.

      Reply
  7. culinaryginger says

    January 5, 2017 at 10:24 AM

    They say eat the rainbow and I would say this qualifies nicely. I could eat this everyday, lovely recipe.

    Reply
    • Lisa says

      January 5, 2017 at 10:27 AM

      I appreciate that! Eating a rainbow is so much more fun than all brown food, too — don’t you think?

      Reply
  8. Veena Azmanov says

    January 5, 2017 at 10:21 AM

    We love rice in our home and I’m always looking for ways to make more brown rice. This has my family’s name written all over it. I must try. Thanks

    Reply
    • Lisa says

      January 5, 2017 at 10:26 AM

      Glad you like it, Veena!

      Reply
  9. Platter Talk says

    January 5, 2017 at 10:17 AM

    This salad doesn’t look blah blah blah to me at all. It appears very healthy and delicious!

    Reply
    • Lisa says

      January 5, 2017 at 10:27 AM

      I’m glad! It makes a great lunch!

      Reply

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Meet Lisa

Lisa

Calling all cooks! You don’t have to be a gourmet chef to get a delicious, healthy meal on the table! At Garlic & Zest, I’ll show you how to make hundreds of seasonal, fresh recipes and indulgent comfort foods with easy step-by-step instructions and photos to help you master the dish.

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