Recipes and Cooking Honey-Lime Rice Salad 5.0 (1) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 10, 2012 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 15 mins Cook Time: 45 mins Stand Time: 15 mins Total Time: 1 hrs 15 mins Servings: 4 Yield: 1 cup spinach, 1 1/4 cups rice mixture, and 1/4 of an avocado each Jump to Nutrition Facts Ingredients 2 cup water 1 teaspoon salt ½ cup wild rice, rinsed and drained ½ cup long grain brown rice ¼ cup snipped fresh cilantro 1 teaspoon finely shredded lime peel 2 tablespoon lime juice 2 tablespoon honey 4 teaspoon canola oil or olive oil ¼ - ½ teaspoon crushed red pepper ¼ of a medium red onion, thinly sliced 1 cup shredded cooked chicken breast 2 large oranges or 1 large grapefruit, peeled, seeded, and sectioned 4 cup packaged fresh baby spinach 1 medium avocado, seeded, peeled, and thinly sliced Directions In a large saucepan bring the water and 1/2 teaspoon of the salt to boiling; stir in wild rice and brown rice. Return to boiling; reduce heat. Simmer, covered, about 45 minutes or until rice is tender. Remove from heat. Let stand, covered, for 5 minutes. Place saucepan in a large bowl half-filled with ice water. Let stand about 10 minutes or until cool, stirring occasionally. Meanwhile, for dressing, in a large bowl whisk together cilantro, lime peel, lime juice, honey, oil, crushed red pepper, and the remaining 1/2 teaspoon salt. Remove 2 tablespoons of the dressing and set aside until ready to serve. Add red onion to the remaining dressing in bowl; toss to coat. Add cooled rice and chicken; toss to coat. Gently stir in orange sections. To serve, divide spinach among serving plates. Spoon rice mixture onto spinach. Top with avocado and drizzle with the reserved dressing. Rate it Print Nutrition Facts (per serving) 393 Calories 12g Fat 56g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 393 % Daily Value * Total Fat 12g 15% Saturated Fat 2g 10% Cholesterol 30mg 10% Sodium 658mg 29% Total Carbohydrate 56g 20% Total Sugars 16g Protein 19g Vitamin C 56.7mg 284% Calcium 101mg 8% Iron 3.2mg 18% Potassium 546mg 12% Folate, total 185.5mcg Vitamin B-12 0.1mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.