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Brown Rice Salad with Spinach, Cherry Tomatoes and Olives

8 servings


Dairy Free Gluten Free Low Sodium Vegetarian

Nutritional Facts Per Serving

2.7 g
21.9 g
2.2 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 190
  • Fat 10.5 g
    • Saturated   1.5 g
    • + Trans 
  • Cholesterol 0 mg
  • Sodium   82 mg
  • Carbohydrate 21.9 g
    • Fibre   2.2 g
    • Sugars  
  • Protein 2.7 g
    • Vitamin A 17 %
    • Vitamin C 12 %
    • Calcium 3 %
    • Iron 7 %


Place the rice and water in a small pot. Bring to a boil over high heat, cover, and then reduce heat to its lowest setting.

Cook the rice 35 minutes, or until tender. Spoon the rice onto a wide plate and cool to room temperature.

Place the oil, vinegar, honey, mustard, oregano and garlic in a salad bowl and whisk to combine. Mix in the rice and remaining ingredients. Cover and refrigerate salad until ready to serve. Can be made a few hours in advance of serving.

Recipe Options: Instead of brown rice, use long grain white rice in this recipe. If you do, reduce the amount of water used to cook it to 1 3/4 cup. Reduce cooking time to about 15 minutes. For a spicier taste, instead of spinach, add an equal amount of arugula to the salad.

Serving Suggestions

Serve the salad alongside one of the many entrees you’ll find in our website recipe collection, such as Baked Salmon Fillets with Lemon Pepper Crust, Grilled Top Sirloin Steak with Romesco Sauce, or Grilled Lamb Chops with Homemade Mint Sauce.

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