Tasty and nutritious, this rice salad is the ideal lunch or dinner when you're craving something light.

Ingredients

• 1-1/2 cups uncooked long grain brown rice
• 3-1/2 cups water
• 2 tablespoons white vinegar
• 2 tablespoons balsamic vinegar
• 1 garlic clove, minced
• 3/4 teaspoon pepper
• 1/2 teaspoon salt
• 1/2 cup olive oil
• 1/4 cup chopped fresh basil
• 6 ounces fresh baby spinach (about 8 cups), coarsely chopped
• 16 ounces cherry tomatoes, halved
• 6 green onions, thinly sliced
• 2 cups (8 ounces) crumbled feta cheese

Directions

1. 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.
2. Meanwhile, for dressing, place vinegars, garlic, pepper and salt in bowl and whisk together. While whisking, gradually add oil in a steady stream. Stir in basil.
3. 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.