Looking to replace potato salad with a healthier side? Brown rice salad is great for large gatherings and it’s good for you. While mayo-laden salads often grace the buffet table, they aren’t always ideal when it comes to sitting out for hours at a time. This dish delivers tons of fresh vibrant flavors, not to mention looking great in a spread. We made this with brown rice but feel free to substitute your grain of choice.
- 1 cup brown rice, rinsed
- 1/3 cup olive oil
- 3 cloves garlic, crushed and peeled
- 2 tablespoons pine nuts
- 2 cups baby spinach
- 1 lemon, zested and juiced
- 2 tomatoes, chopped
- 1 cup scallions, chopped, white and light green parts
- 1 cup Feta cheese, crumbled
- 1 cup cucumber, finely diced
- 1 small red onion, small diced
- 3 tablespoons red wine vinegar
- 1/2 cup Kalamata olives, pitted and chopped
- 3 tablespoons mint, chopped
- In a large pot, bring 4 cups of water to a boil. Add the rice and simmer for 30 minutes or until tender, strain and place back in the pot and cover, off the heat for 10 minutes to steam.
- Heat 2 tablespoons of the olive oil in a large saute pan over medium heat. Add the garlic and pine nuts and cook until fragrant, about 3 minutes. Add the spinach and lemon zest and cook until the spinach has wilted, 3 to 4 minutes.
- Combine the remaining olive oil, brown rice, spinach mixture, tomatoes, scallions, lemon juice, feta, cucumber, vinegar, olives, and mint in a large bowl. Season with salt and pepper.
Other great mayo-free side dishes from Food Republic: