Ingredients

  • 1
    cup
  • 12
    lb
    mixed mushrooms (button, cremini, shittake), sliced
  • 3
    tsp
    dried thyme, divided
  • 1 12
    tsp
    pepper, divided
  • 12
    cups
    Gorgonzola cheese
  • 2
    tsp
    olive oil
  • 16
    slices (½-inch thick) French baguette bread
  • 34
    cups
    olive oil and balsamic vinegar salad dressing
  • 2
    tbsp
    Dijon mustard
  • 8
    cups
    mixed gourmet salad greens
  • 12
    cups
    broken walnuts, toasted

Nutrition Facts

Serving Size: 1
Serves: 4
Amount Per Serving
Calories: 660
% Daily Value*
Total Fat: 23g 29%
Saturated Fat: 5g
Trans Fat: 0g
Cholesterol: 15mg 5%
Sodium: 1570mg 68%
Total Carbohydrate: 93g 34%
Dietary Fiber: 10g 36%
Sugars: 11g 22%
Protein: 21g 42%

Instructions

  1. Cook rice according to package directions; set aside to steam.
  2. While the rice is steaming, heat oven to 350 degrees F. Combine the Gorgonzola, olive oil, ½ tsp. of the pepper, and half of the thyme; spread onto the bread slices. Bake on a baking sheet until edges are browned, about 15 minutes.
  3. Meanwhile, whisk salad dressing and mustard together. Toss salad greens with enough dressing to coat them and divide among 4 serving dishes.
  4. Stir mushrooms and remaining thyme and pepper into the rice; Spoon into the center of the plated salad greens and garnish with walnuts. Arrange bruschetta around the edges of the rice salad or spoon greens and rice atop the brushetta.

Similar Recipes

Product Lundberg Wild Blend® Rice
Diet Vegetarian
Dish Soups & Salads
Latest Photo from Instagram
7
Latest Photo from Instagram
2
Latest Photo from Instagram
2
Latest Photo from Instagram
0