Spinach Rice Salad

• 1-1/2 cup Brown Rice
• 1 Tablespoon Vegetable Oil
• 1 Red Onion, Minced
• 1/2 teaspoons Salt
• 1/4 teaspoons Black Pepper
• 1 teaspoon Sugar
• 16 ounces, weight Frozen Spinach, Thawed And Squeezed Dry
• 1 teaspoon Dried Mint
• 1/2 teaspoons Dried Basil
• 2 Tablespoons Balsamic Vinegar
• 1/2 cups Walnuts, Toasted Lightly And Chopped
• 4 ounces, weight Crumbled Feta Cheese
• 2 stalks Green Onion, Sliced Thinly

1. Cook rice according to package directions. This should take between 40 and 45 minutes.
2. While rice is cooking, saute onions, salt, pepper in the vegetable oil in a large skillet over low heat until soft and caramelized. This will take approximately 20-30 minutes. Add the sugar during the last 5 minutes. Stir until sugar dissolves into the onions. Add spinach, mint and basil and stir everything together. Stir in vinegar and cook over low heat for 2 minutes, stirring until everything is incorporated. Remove from heat and cool slightly.
3. When it's done, fluff rice with a fork and place it into a large bowl. Add spinach mixture and toss gently. Add walnuts and feta and mix well. Top with green onions.
4. Salad may be served warm or chilled.
5. Refrigerate leftovers.

brown rice, vegetable oil, red onion, salt, ubc, sugar, dried basil, balsamic vinegar, walnuts, feta cheese, stalks green onion

Taken from tastykitchen.com/recipes/salads/spinach-rice-salad/ (may not work)