Recipe: Citrus-Infused Mediterranean Rice


Citrus-Infused Mediterranean Rice

This is an easy recipe that my whole family enjoys. I typically make it on Sunday so that we can have it available for lunch or dinner during the week, as it tastes great warm or cold.  Adding in your favorite bean (try dark red kidney beans, garbanzo beans, anikara yellow or calypso beans) will make it a one-dish meal!

1 cup of barely steamed chopped spinach (frzn chopped spinach, thawed in fridge, works great)
1/3 cup each (chopped finely): celery, parsley, sun-dried tomatoes, Kalamata olives, scallions
3 cups cooked brown rice (from 1 cup uncooked brown rice – pick an easy cooking technique and see step-by-step pictures)
2 Tablespoons chopped almonds

Combine all ingredients, except for the almonds, toss with Citrus Mustard Dressing (below) and allow flavors to marry for ~30 minutes at room temperature. Garnish each serving with almonds and a sprinkle of freshly chopped parsley.

Citrus Mustard Dressing

2 tsp veggie broth, orange juice or water (in place of oil)
2 tsp spicy mustard
1 tsp lemon zest
2 Tbsp fresh lemon juice  (zest before squeezing)
salt & pepper to taste

Whisk all ingredients to combine and let sit until ready to use.

Nutrition Info: (1/6 of the recipe ~1 1/3 cups of rice mixture): 158 kcals, 3g fat, 28g carbs, 5g fiber, 5g protein, 227 mg of sodium, 340 mg potassium, 85 mg of calcium, 78 mg magnesium, 2mg iron

Read all about the real differences between white and brown rice in my article published in the Lodi News Sentinel that featured this recipe.

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