Mediterranean Rice Salad


Prep time
Cooking time
Total time


This salad is full of flavor and very unique! Definitely has received rave reviews from our restaurant customers! It tastes best the first day it's made, but leftovers aren't too bad if they are slightly reheated. Cook your rice fresh and add the vegetables about 30-60 minutes before serving and it'll be AMAZING!


1 1⁄2 c
uncooked brown rice
1⁄2 t
1 c
frozen spinach
1⁄4 c
lemon juice (fresh is best)
3 T
olive oil
2 clv
garlic (minced)
1 t
1 1⁄2 t
onion powder
1⁄4 t
2 T
organic sugar (optional)
2 T
fresh parsley (chopped)
2 T
fresh basil (chopped, optional. use more parsley if you don't have basil.)
red pepper (chopped)
cucumber (peeled, seeded, and diced)
1⁄2 c
green onion (finely chopped)


COOK rice and 1/2 t. salt in a rice cooker, pressure cooker, or on the stove.

STEAM frozen spinich (may use fresh spinach instead) until tender, chop into small pieces, and set aside.

MIX lemon juice, olive oil, seasonings, and fresh herbs in a measuring cup. This is your salad dressing.

POUR salad dressing over hot, freshly cooked rice, add the spinach, and gently stir until dressing is well incorporated.

REFRIGERATE rice until it cools down a little bit.

CHOP pepper, cucumber, and green onion and add to rice after it has cooled.

TOSS together and serve within an hour.