Mediterranean Rice Salad

[vegelady]

     Ingredients:


     1 1/2 cups long grain brown rice
     3 cups cold water
     1/2 tsp salt
     1/4 cup fresh squeezed lemon juice
     1/4 cup extra virgin olive oil
     1 Tbsp. minced fresh oregano or 1 tsp dried oregano
     3 Tbsp. minced fresh basil
     1 tsp salt
     1/4 tsp. black pepper
     2 cups spinach leaves, washed, stemmed, and chopped (To save time you can use prewashed baby spinach)
     1 medium red bell pepper, finely chopped
     1 small cucumber, peeled, seeded, and finely chopped
     1/2 cup chopped green onions
     1/2 cup chopped Kalamata olives
     1/2 cup toasted pine nuts



     Directions:


     1. Make rice several hours ahead of time or the make night before and refrigerate.

     2. Rinse rice until water runs clear.

     3. Place rice and water in a pot and bring to a boil.

     4. Add 1/2 tsp of salt, cover, and turn rice down to medium low.

     5. Cook rice until done, about 45-60 minutes.

     6. Fluff rice gently with a fork and set aside to cool to room temperature.
        Setting the pan in a sink full of cold water will help it cool quickly.

     7. Mix lemon juice, olive oil, oregano, basil, 1 tsp of salt, and pepper in a large bowl.

     8. Toss the rice with the olive oil mixture.

     9. Stir in spinach, bell pepper, cucumber, green onions, olives, and pine nuts.

    10. Serve chilled or at room temperature.