This bright, crunchy salad is high fiber and low stress! It’s the perfect complement to roasted chicken or it can stand on its own as a satisfying vegetarian entrée.
Bring 2 cups water to a boil in a 2-quart saucepan, then add the rice. Return to a boil, cover and reduce the heat to low. Cook for about 40 minutes until all the water is absorbed. Let the rice stand, covered, for at least 5 minutes to finish steaming. Uncover and transfer to a large bowl to cool.
While the rice cooks, slice and chop the vegetables and herbs. Cook the broccoli in a steamer over boiling water for about a minute; allow to cool. Add the broccoli, carrot, scallions, spinach, dill, olives and feta cheese to the brown rice. Whisk together the vinegar, olive oil and pepper in a small bowl and pour over the salad. Toss the mixture to coat.
Serve at room temperature or store, tightly covered, for up to 4 days in the refrigerator.
Recipe Notes
Nutritional Information
470 calories, 27 g. fat, 50 mg. cholesterol, 880 mg. sodium, 46 g. carbohydrate, 4 g. fiber, 13 g. protein