Spring Salad with Brown Basmati Rice
1 cup Lundberg Family Farms Organic Brown Basmati Rice
1 ½ cup vegetable broth or water
2 oz spinach
1 orange, cut into segments or 1 can of mandarin oranges
1 cup walnuts, toasted
½ cup goat cheese, crumbled
2 tsp. Dijon mustard
2 Tbsp. olive oil
1 Tbsp. white sugar
2 tsp. rice vinegar or champagne vinegar
½ tsp. sea salt
¼ tsp. cracked black pepper
Juice of 1 orange
Bring 1 ½ cups of vegetable broth and 1 cup of Lundberg Family Farms Organic Brown Basmati Rice to a boil. Cover with a tight-fitting lid, reduce heat to a low-simmer and cook for 40 minutes. Let stand for 10 mins. Let cool for 10 mins and add to a large bowl.
Rinse and drain spinach, add to the rice mixture.
Segment 1 orange or use 1 can of mandarin oranges. Arrange on top of spinach layer.
In a small sauté pan over medium-low heat, toast walnuts until almost brown (about 5 mins). Add to large bowl.
Prepare vinaigrette: In a small bowl add Dijon mustard. Whisk in oil until incorporated. Add all other ingredients and whisk until fully incorporated.
Top with goat cheese and drizzle the vinaigrette over all the ingredients. Serve and enjoy!Download Printable Version
Serving Size: 1 Cup
Amount Per Serving
Calories from Fat 24g
Total Fat 24g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrate 31g
Total Sugars 6g
Includes 2g Added Sugars 2g