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From the Jewish Food Hero Kitchen: Toasted Almond Brown Rice Salad with Dried Cherries

  • Author: Jewish Food Hero



1 ½ cups long grain brown rice (to get 3 cups cooked), you can sub in quinoa

1 cup diced yellow pepper

1 cups sliced spinach

½ cup of seeded and diced tomato

½ cup sliced celery

2 garlic cloves, diced

1 shallot, diced

¼ cup green onion tops, sliced (the green part only)

12 tsp natural cane sugar

¼ cup dried cherries, sliced in half

½ cup slivered almonds, toasted

¼ tsp salt, or to taste

Pepper, to taste



Cook the rice according to the directions, making sure to rinse the rice before cooking

After the rice is cooked, spread it out on a baking sheet and allow it to cool for 1 hour.  This is important for the overall appearance of the rice salad and keeping it from looking like “rice mush”

Dice the vegetables, garlic, shallots, onions and cherries to small diced size and set aside in a large prep bowl.

Place all diced vegetable EXCEPT the spinach into salad bowl and set aside

Slice the almonds and toast them until slightly golden and set aside to cool (around 5 min)

Blend lemon juice, salt and sugar into a dressing and set aside

Pour dressing mixture over the vegetables and mix gently with your hands

Add the rice, spinach and almonds and mix gently by hand

Taste and add more salt, pepper or sugar to taste

Transfer to a pretty salad bowl

Serve at room temperature or cold



Rice cooker

Good knife


Salad bowl

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