Colorful and fresh, this bold blend of Minute® Instant Brown Rice, fresh baby spinach, crisp red onion, orange and zesty Catalina dressing is hearty, delicious and guaranteed to energize.
Ideal as a side dish or light main, our Citrus Spinach and Rice Salad is delicious, refreshing and hearty, thanks to the addition of whole-grain brown rice.
Prepare rice according to package directions. Cool slightly.
Toss rice, spinach, orange segments and onion with dressing. Serve immediately.
Use 1 can (11 oz) mandarin orange segments, drained, in place of fresh orange, if desired.
For a complete meal, top this salad with leftover rotisserie cooked chicken.
There are many types of onions out there and these are the oddballs of the onion family, with their outer skin being a dark purple color. Although their layers are a little less soft and meaty than yellow onions, they have a comparable taste. Due to their color and relatively moderate flavor, red onions are most frequently used in salads, salsas, and even taste great raw. During cooking, the beautiful red hue unfortunately fades. If their flavor is too powerful for you to eat them raw, consider soaking them in water first.
Use a classic chef’s knife to slice off the top and bottom of your orange.
Stand your orange upright on the cutting board. Starting at the top of the orange, guide your chef’s knife down to the base, curving the knife with the shape of the fruit. Continue all the way around the orange until all of the rind and pith is removed. If you have white pith left on the outside of the orange, go back around and slice it off.
Once all the pith is removed, you’ll be able to see the membranes between each orange wedge. Use a paring knife to slice along the inside of the membranes.
Lift out your supreme orange wedges and place them in a bowl. Now they’re ready for a recipe or a snack!