Description
For the Salad
2 cups cooked brown rice, cooled
1/2 cup ricotta cheese
1/3 cup dried cranberries
1/4 cup toasted almonds, chopped
1/4 cup red onion, finely diced
1/2 cup baby spinach, chopped
2 tablespoons fresh parsley, chopped
Salt and black pepper, to taste
For the Lemon-Thyme Dressing
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon honey
1 teaspoon Dijon mustard
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1 clove garlic, minced
Salt and black pepper, to taste
Directions
In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, thyme, garlic, salt, and black pepper.
In a large mixing bowl, combine cooked brown rice, dried cranberries, toasted almonds, red onion, spinach, and parsley.
Drizzle the lemon-thyme dressing over the salad and toss to coat evenly.
Gently fold in ricotta cheese to maintain its creamy texture.
Season with additional salt and black pepper to taste.
Serve immediately or chill for 20 minutes to let the flavors meld.
Prep Time: 10 minutes, Cooking Time: 5 minutes, Total Time: 15 minutes, Kcal: 380 per serving, Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, cook your brown rice according to package directions, then spread it on a baking sheet to cool completely—this prevents a gummy salad. While the rice cools, prepare your dressing. In a small bowl, vigorously whisk the olive oil, lemon juice, lemon zest, honey, Dijon mustard, minced garlic, thyme, salt, and pepper until fully emulsified. Next, toast the almonds in a dry skillet over medium heat for 3-4 minutes until fragrant, then chop them. Finely dice the red onion and chop the spinach and parsley.
In your large mixing bowl, combine the cooled rice, dried cranberries, toasted almonds, red onion, spinach, and parsley. Pour the dressing over the dry ingredients and toss thoroughly to ensure every grain is coated. Finally, add the ricotta cheese. Use a folding motion with a spatula to gently incorporate it; vigorous stirring will break it down completely. Taste and adjust seasoning with salt and pepper before serving.
Serving Suggestions
This versatile salad shines in multiple settings. For a light lunch, serve it over a bed of extra baby spinach or arugula. It makes an excellent side dish for grilled chicken, salmon, or roasted vegetables like asparagus. To turn it into a heartier main course, add shredded rotisserie chicken or chickpeas. For a beautiful presentation, press the salad into a small bowl or ring mold on the plate before unmolding, garnishing with extra thyme and a lemon wedge.
How-to Summary
In brief: Cook and cool brown rice. Whisk all dressing ingredients until smooth. Combine rice, cranberries, toasted almonds, onion, spinach, and parsley in a bowl. Toss with dressing. Gently fold in ricotta cheese. Season and serve.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, but for best texture, combine all ingredients except the dressing and ricotta. Store them separately in the fridge for up to a day. Assemble and add dressing and cheese just before serving.
What can I use instead of ricotta? Feta cheese offers a tangy, crumbly alternative, while goat cheese provides a similar creamy texture with a stronger flavor. For a dairy-free version, mashed avocado works well.
Can I use a different grain? Absolutely. Quinoa, farro, or couscous are excellent substitutes for brown rice. Adjust cooking times according to the grain you choose.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 2 days. Note that the spinach will wilt, and the almonds may soften slightly.
Is there a way to make the dressing less tart? Increase the honey to 1 1/2 teaspoons or add a pinch of sugar to balance the lemon juice’s acidity without losing the dressing’s bright character.
Common Mistakes to Avoid
Avoid using warm rice, as it will make the salad soggy and cause the spinach to wilt prematurely. Do not over-mix after adding the ricotta cheese; you want to maintain distinct creamy pockets. Ensure your dressing is fully emulsified before adding—a separated dressing won’t coat evenly. Do not skip toasting the almonds; this step is crucial for deepening their flavor and adding necessary crunch.
Conclusion
This Brown Rice Salad with Lemon-Thyme Dressing is a perfect harmony of textures and flavors, combining hearty grains, creamy cheese, sweet fruit, and a vibrant, herby dressing. It’s a nutritious, make-ahead dish that is as suitable for a quick weekday lunch as it is for a special occasion side. By following the detailed guide and avoiding common pitfalls, you can consistently create a stunning and delicious salad that will become a staple in your recipe collection.
