Brown-Rice Salad with Spinach and Tomatoes

• 1 1/2 cups water
• 3/4 cup brown rice
• Coarse salt and ground pepper
• 2 tablespoons olive oil
• 2 teaspoons red-wine vinegar
• 2 tablespoons chopped fresh dill
• 1 garlic clove, minced
• 1/4 teaspoon sugar
• 1 medium cucumber, peeled, halved lengthwise, seeded, and sliced crosswise 1/4-inch thick
• 2 cups baby spinach
• 1 pint cherry tomatoes, halved

1. Bring the water to a boil in a medium saucepan.
2. Stir in brown rice and 1 teaspoon coarse salt.
3. Cover and simmer over low heat until rice is tender and has absorbed all liquid, about 40 minutes.
4. Remove from heat; let stand 10 minutes, then fluff with a fork.
5. In a large bowl, whisk together oil, vinegar, dill, garlic, and sugar.
6. Season generously with salt and pepper.
7. Add rice, cucumber, spinach, and tomatoes, and toss to combine.
8. Serve immediately.
9. Look for brown rice in packages or in the bulk section of the supermarket, alongside white rice.
10. It is more perishable than white rice but will keep for up to 6 months if stored in an airtight container.
11. For longer storage, freeze in a resealable plastic bag for up to 1 year.
12. (Per Serving)
13. Calories: 203
14. Fat: 8.1g (1.2g Saturated Fat)
15. Protein: 4g
16. Carbohydrates: 29.9g
17. Fiber: 3.6g

water, brown rice, salt, olive oil, redwine vinegar, dill, garlic, sugar, cucumber, baby spinach, cherry tomatoes

Taken from www.epicurious.com/recipes/food/views/brown-rice-salad-with-spinach-and-tomatoes-387598 (may not work)