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Arugula & Brown Rice Salad

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Total Time
Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by Mindy Oswalt, Winnetka, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Published on Jan. 17, 2025

When we have company, arugula with brown rice is always on the menu. It’s my go-to pick for the potluck and party circuit, and I'm always sharing the recipe. —Mindy Oswalt, Winnetka, California

Arugula & Brown Rice Salad

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Prep Time 20 min
Cook Time 5 min
Yield 4 servings

Ingredients

  • 1 package (8.8 ounces) ready-to-serve brown rice
  • 7 cups fresh arugula or baby spinach (about 5 ounces)
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 cup crumbled feta cheese
  • 3/4 cup loosely packed basil leaves, torn
  • 1/2 cup dried cherries or cranberries
  • DRESSING:
  • 1/4 cup olive oil
  • 1/4 teaspoon grated lemon zest
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
Text Ingredients

Directions

  1. Heat rice according to package directions. Transfer to a large bowl; cool slightly.
  2. Stir arugula, beans, cheese, basil and cherries into rice. In a small bowl, whisk dressing ingredients. Drizzle over salad; toss to coat. Serve immediately.

Nutrition Facts

2 cups: 473 calories, 22g fat (5g saturated fat), 15mg cholesterol, 574mg sodium, 53g carbohydrate (17g sugars, 7g fiber), 13g protein.

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