Ingredients
1-1/2 cups uncooked long grain brown rice3-1/2 cups water2 tablespoons white vinegar2 tablespoons balsamic vinegar1 garlic clove, minced3/4 teaspoon pepper1/2 teaspoon salt1/2 cup olive oil1/4 cup chopped fresh basil6 ounces fresh baby spinach (about 8 cups), coarsely chopped16 ounces cherry tomatoes, halved6 green onions, thinly sliced2 cups (8 ounces) crumbled feta cheese
Preparation
In a saucepan, combine rice and water; bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is absorbed, 35-40 minutes.
Meanwhile, place vinegars, garlic, pepper and salt in bowl and whisk together. While whisking, gradually add oil in a steady stream. Stir in basil.
Place spinach in a large bowl; add cooked rice. Stir in tomatoes, green onions and dressing; toss until spinach is wilted. Gently stir in feta. Loosely cover and refrigerate 2 hours or until cold.
