Brown Rice Salad with Arugula and Feta

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Brown rice is lower on the glycemic index than white rice and contains more fibre, meaning it makes you feel full longer. Try this salad for your packed lunches.

Tags: Easy, 30 mins, Salads, Side Dishes, Rice & Grains, Vegetables, Cheese, Back to School, Holiday Insider’s Report 2011, Vegetarian
Serves: 9
Skill level: Easy
Prep time: 15  minutes
Cooking time: 25  minutes
Total: 40 *  minutes

* cool time = 30 minutes

Additional Information


2 cups (500 mL) PC Organics Long Grain Brown and Wild Rice Blend
1 pkg (142 g) PC Organics Baby Arugula
8 PC Sun-Dried Tomatoes , drained and thinly sliced
1 pkg (175 g) PC Crumbled Goat's Milk Feta Cheese
1/2 cup (125 mL) PC Maple Balsamic Vinaigrette


  1. In large saucepan of boiling, salted water, cook rice for 25 minutes or until just tender. Drain well. Spread out onto rimmed baking sheet to cool to room temperature.
  2. In large bowl, stir together cooled rice, arugula, sun-dried tomatoes, feta and vinaigrette.


Chef's Tips

Cooking rice in an open pan of boiling water cooks it faster than the more-familiar closed-pot steaming method, a real advantage when cooking brown or wild rices that take longer to cook than white rice.

Serve garnished with toasted walnuts, if desired.

Nutritional Information

Per 1-1/3 cup (140 g) serving
Calories 270 Cal
Fat 10 g
Sodium 480 mg
Carbohydrate 37 g
Fibre 2 g
Protein 8 g