Warm Brown Rice and Spinach Salad

Total time: 25 minutes
  I'm a big fan of spinach, but not of the usual, over-cooked version.  I like it best either raw or only slightly wilted. This salad has sautéed peppers and onions for more robust flavor. Substitute Basmati if you prefer.

 Ingredients:

• 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
• 1 cup (8oz, 240ml) chicken stock or whatever your rice calls for
• 3oz (90gr) spinach
• 1/3 cup (2oz, 60gr) cherry tomatoes
• 1/2 green or red bell pepper
• 3 green garlic     substitute green onion
• 2 tsp olive oil
• 2 tbs sherry vinegar
• 1 tbs good olive oil

 Instructions:

• Cook rice in chicken stock. 
• Pick through spinach, discarding any damaged leaves. 
• Wash and spin dry with salad spinner. 
• Put spinach into a large bowl and set aside.
• Cut cherry tomatoes in half.
• Slice pepper and onion. 
• Heat 2 tsp olive oil in a medium skillet.  Add onion and sauté until starting to brown. 
• Add pepper and sauté until tender and onions are nicely browned. 
• Add vinegar, salad olive oil, cooked rice and stir to combine. 
• Put rice mixture on top of spinach and stir well.  The heat will wilt the spinach very slightly. 
• Add the tomatoes, stir gently and serve.