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Wildfire Salad with Gorgonzola Bruschetta

Quick Information

1 hr
Gluten Free



1 cup Lundberg Family Farms Wild Blend Rice

½ pound mixed mushrooms (button, cremini, shittake), sliced

3 tsp. dried thyme, divided

1½ tsp. pepper, divided

½ cup Gorgonzola cheese

2 tsp. olive oil

16 (½-inch thick) slices French baguette bread

¾ cup olive oil and balsamic vinegar salad dressing

2 Tbsp. Dijon mustard

8 cups mixed gourmet salad greens

½ cup broken walnuts, toasted


Cook rice according to package directions; set aside to steam.

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.

Meanwhile, whisk salad dressing and mustard together. Toss salad greens with enough dressing to coat them and divide among 4 serving dishes.

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.

Recipe courtesy of:

Julie DeMatteo

Clementon, New Jersey

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Nutritional Facts

Serving Size: 1/4 of Rice, Greens, & Bruschetta

Amount Per Serving

Calories 660

Calories from Fat

Total Fat 23g

Saturated Fat 5g

Cholesterol 15mg

Sodium 1570mg

Total Carbohydrates 93g

Fiber 10g

Sugar 11g

Protein 21g