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1 3⁄4cupsVegetable Broth or Water
4Ears Corn, husked, fresh, grilled
2cupsCherry Tomatoes, halved
1cupsRed Onion, thinly sliced
1⁄4cupsRed Wine Vinegar
1tbspWhite Sugar or Honey
1⁄4tspCracked Black Pepper
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 8g||10%|
|Saturated Fat: 1.5g|
|Trans Fat: 0g|
|Total Carbohydrate: 38g||14%|
|Dietary Fiber: 3g||11%|
- Bring vegetable broth and 1 cup of Lundberg Family Farms Organic Long Grain Brown Rice to a boil. Cover with a tight-fitting lid, reduce heat to low-simmer and cook for 45 minutes and let stand for 10 mins. Let cool for 10 mins and add to a large bowl.
- Grill corn and jalapenos on medium heat. Turn frequently until they are lightly charred on all sides. Remove from heat and let cool for 5 mins. Slice corn from the cobs, deseed and dice jalapenos, and add both to the large bowl.
- Add cherry tomatoes, arugula, and red onion to the large boil. Toss to fully incorporate. Add vinaigrette and toss again to fully incorporate. Refrigerate for 1 hour and enjoy! *PRO TIP: When mixing your vinaigrette, start with Dijon mustard as the first ingredient. It helps emulsify your dressing. Add oil last and whisk it in slowly.