BROWN RICE SALAD WITH CRISPY SPINACH AND PECANS
Serves: 4
1/2 cup (125 ml) pecan halves 3 cups (750 ml) frozen spinach 3 tbsp (45 ml) plus 1 tsp (5 ml) extra-virgin olive oil Pinch sweet Spanish smoked paprika
2 cups (500 ml) water
2 cups (500 ml) instant brown rice (uncooked), such as Minute Rice brand
Kosher or sea salt
1/2 medium green or red bell pepper
1/4 medium red onion 2 scallions (optional)
1 large navel orange
4 stems parsley
Freshly ground black pepper 1/2 cup (125 ml) golden raisins (optional)
1. Preheat the oven to 400 F (200 C). Spread the pecans on one side (half ) of a rimmed baking sheet.
2. Wrap the spinach in paper towels and let it sit for 10 minutes, then wring out as much moisture as possible (over the bowl or in the sink; discard that liquid).
3. Spread the dried spinach on the other half of the baking sheet, then drizzle it with the tsp (5 ml) of oil and season with a pinch of the smoked paprika, tossing to coat.
4. Meanwhile, bring the 2 cups (500 ml) of water to a boil in a saucepan over medium-high heat. Stir in the rice and a pinch of salt.
5. Once the water returns to a boil, reduce the heat to low, cover and cook for 5 minutes. Remove from the heat, give it a stir, then cover and let sit for 5 minutes, or until the water is absorbed. 6. Uncover and fluff with a fork. 7. Transfer the baking sheet to the oven; toast the nuts for 2 or 3 minutes, until lightly browned and fragrant. Transfer to a bowl to cool; return the spinach to the oven; continue to roast for another 15 minutes, until darkened and lightly crisped. You may need to stir it once or twice.
8. While the spinach is in the oven, cut the bell pepper into small dice. Cut the red onion into small dice. If using the scallions, trim, then cut them crosswise into thin slices.
9. Peel the orange and cut it in half. Squeeze its juice into a bowl large enough to mix the salad in. Coarsely chop the remaining fruit. Coarsely chop the parsley.
10. Whisk the remaining 3 tbsp (45 ml) of oil, a good pinch of salt and a few grinds of black pepper into the juice in the bowl, to form a dressing.
11. Add the rice, pecans, bell pepper, chopped orange, parsley, red onion, scallions, if using, most of the crisped spinach and the golden raisins, if using; toss until well incorporated.
12. Divide among wide shallow bowls, and scatter some of the remaining crisped spinach on each. Serve at room temperature.