Brown Rice Salad with Arugula and Feta
Photo Source: Presidents Choice
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Ingredients 2 cups (500 mL) Long Grain Brown and Wild Rice 2 cups (500 mL) Baby Arugula 8 oil-packed sun-dried tomatoes, drained, thinly sliced 175 g crumbled goat's milk feta cheese ½ cup (125 mL) walnuts, optional Maple Balsamic Vinaigrette 2 Tablespoons balsamic Vinegar 2 Tablespoons Olive oil ¼ cup maple syrup 1 ½ Tablespoons Dijon Mustard 1 clove garlic, minced salt and pepper to taste |
Directions
1. In large saucepan of boiling, salted water, cook rice for 25 minutes or until just tender. Drain well. Spread rice out onto rimmed baking sheet to cool to room temperature.
2. In a bowl combine ingredients for maple balsamic vinaigrette and mix well.
3. In large bowl, stir together cooled rice, sun-dried tomatoes, feta and vinaigrette. Just before serving toss in the baby arugula and voila!
Source: Recipe adapted from Presidents Choice Brown Rice Salad with Arugula and Feta.
1. In large saucepan of boiling, salted water, cook rice for 25 minutes or until just tender. Drain well. Spread rice out onto rimmed baking sheet to cool to room temperature.
2. In a bowl combine ingredients for maple balsamic vinaigrette and mix well.
3. In large bowl, stir together cooled rice, sun-dried tomatoes, feta and vinaigrette. Just before serving toss in the baby arugula and voila!
Source: Recipe adapted from Presidents Choice Brown Rice Salad with Arugula and Feta.
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