INGREDIENTS:

1 cup brown rice, uncooked, rinsed

2 1/2 cups water

Salt, to taste

4 cups (5 oz container) spinach or other greens

2 cups blueberries or other berries

1 apple, thinly sliced

1 cup shredded red cabbage

1 small red onion, thinly sliced or diced

4-6 tablespoons balsamic vinegar or favorite vinaigrette

Salt and pepper to taste

1/4 cup feta or other soft cheese

1/4 cup sliced almonds or other nut or seed

Grilled salmon fillet – optional

PREPARATION:

In a medium saucepan, add rice, water and a pinch of salt; bring to a boil over medium-high heat. Reduce heat to low, cover and simmer for 40-45 minutes or until water has been absorbed and rice is tender.

Remove from heat; set aside, uncovered for an additional 10 minutes. Fluff with a fork. Cool rice to room temperature or refrigerate for 20 minutes.

In a large bowl, combine cooled rice, spinach, berries, apple, cabbage, and red onion. Add balsamic vinegar, season with salt and pepper; toss to combine.

Sprinkle salad with cheese and sliced almonds.

Top salad with a grilled salmon fillet, if desired.

VARIATIONS:

Prepare and refrigerate rice up to two days in advance. Use any variety or combination of berries: cranberries, raspberries, strawberries, blackberries. 

Use any type of nuts or seeds: walnuts, pecans, pine nuts, sunflower seeds. Add a variety of vegetables: wild greens, cucumber, bell pepper, green onion.

Recipe compliments of YKHC Diabetes Prevention and Control