Best Brown Rice Beluga Lentils Spinach And Feta Salad Recipes

Brown Rice, Beluga Lentils, Spinach, and Feta Salad image

Provided by Tracey Adams

Number Of Ingredients 9

2 c brown rice, cooked
2 c beluga lentils, cooked (dried beluga lentils can be purchased at williams-sonoma)
1 c scallion greens, thinly sliced
3 c baby spinach, chopped
1 c feta cheese, crumbled (or to taste)
3 Tbsp fresh squeezed lemon juice (about 1 lemon if using a citrus press)
1 lemon zest, grated
1/2 c extra-virgin olive oil (good quality)
salt and freshly ground black pepper to taste

Steps:

1. Whisk together lemon juice, oil, and salt and pepper to taste in a large bowl, then add hot rice and lentils and toss. Add chopped spinach and mix thoroughly until it begins to wilt and let cool. If using leftover rice, heat it in the microwave for about 60 seconds or until hot.
2. When cool add the rest of the ingredients, and salt and pepper to taste, if needed.

Brown-Rice Salad with Spinach and Tomatoes image

Provided by Martha Stewart

Time 50m

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
2 teaspoons red-wine vinegar
2 tablespoons chopped fresh dill
1 garlic clove, minced
1/4 teaspoon sugar
Coarse salt and ground pepper
2 cups cooked brown rice
1 medium cucumber, peeled, halved lengthwise, seeded, and sliced
2 cups baby spinach
1 pint cherry tomatoes, halved

Steps:

In a large bowl, whisk together oil, vinegar, dill, garlic, and sugar. Season generously with salt and pepper. Add rice, cucumber, spinach, and tomatoes; toss to combine.

Nutrition Facts : Calories 203 g, Cholesterol 1 g, Fat 8 g, Fiber 3 g, Protein 4 g

Brown Rice With Spinach and Feta Cheese image

Provided by Roosie

Categories Spinach

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

1 teaspoon olive oil
1 large onion, finely chopped
1 cup brown rice
2 cups water or 2 cups broth
1 (10 ounce) box frozen spinach, thawed and drained
4 ounces feta cheese, crumbled
8 kalamata olives, pitted and finely chopped
4 eggs, lightly beaten (or 1 cup egg substitute)

Steps:

In a large saucepan, heat the oil over medium heat.
Add the onion and sautee for about 5 minutes or until just golden.
Stir in the rice and water.
Bring to a boil.
Cover and reduce the heat to a simmer.
Simmer, covered for about 45 minutes, or until all the water is absorbed.
Remove from the heat.
Preheat oven to 350°F Oil a 8x8 baking dish (ceramic or glass would probably be best).
Stir in the spinach, feta and olives into the rice.
Stir in the eggs.
Pour into the prepared baking dish.
Bake, uncovered for 25-30 minutes, or until a knife incerted into the center comes out clean.
Let stand for 5 minutes before serving.