COVID-19 "Coronavirus" Statement

Spring Salad with Brown Basmati Rice

Quick Information

1 hr
Gluten Free



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

Nutritional Facts

Serving Size: 1 Cup

Amount Per Serving

Calories 370

Calories from Fat 24g

Total Fat 24g

Saturated Fat 6g

Trans Fat 0g

Cholesterol 15mg

Sodium 470mg

Total Carbohydrate 31g

Fiber 3g

Total Sugars 6g

Includes 2g Added Sugars 2g

Protein 10g