Brown Rice Salad With Greens

Cook brown rice according to package directions. If you have a rice cooker, by all means make it in there to save yourself the hassle.

Meanwhile, take the peas out of the freezer and let them thaw (DO NOT COOK THEM). In a small bowl, whisk vinegar with mustard, honey and salt. Then slowly whisk in the oil. When rice is cooked, drain well and place in a large bowl. Add dressing and stir to coat. Refrigerate, stirring occasionally, until cool.

Meanwhile, cut out and discard endive cores. Thickly slice crosswise. Chop dill and slice onions. When rice is cool, stir in peas, onions, endive, dill and spinach. Sprinkle with Parmesan.

If you want to make this ahead, prepare salad following the directions above without adding the spinach or Parmesan cheese. Covered and refrigerated, it will keep well for 2 days. Just before serving, stir in spinach and cheese. Taste and add more chopped fresh dill, salt and a drizzle of vinegar, if needed (it will probably need all three).