California Rice Salad

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California Rice Salad

California Rice Salad
2 cups water
1 cup Long Grain Brown Rice
2/3 cup white balsamic dressing
3 tbsp. pesto
1/2 cup coarsely chopped California Sun-Dry Julienne Cut Tomatoes, patted dry between paper towels
1/2 cup chopped walnuts, toasted
1/2 cup chopped marinated artichoke hearts 00046567006444
1/3 cup finely chopped red onion
1/4 cup shredded Parmesan cheese
1/2 of a 5-oz. package Earthbound Farm Fresh Herb Salad Blend, chopped
freshly ground pepper to taste

Prep: 25 minutes, Cook: about 1 hour, Chill: at least 1 hour, Serves: 8

Bring water and rice to a boil in a medium saucepan; reduce heat and simmer, covered, for 50 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork and let cool slightly. Stir together dressing and pesto in a large bowl, then stir in rice, tomatoes, walnuts, artichoke hearts, onion and cheese. Cover and let chill for at least 1 hour. Just before serving, add chopped salad blend and toss well to coat. Season with pepper. 

Nutritional Information:
200 calories, 6 g protein, 10 g total fat (2 g sat., 0 g trans), 23 g carbohydrate, 2 g fiber, 2 g sugar, 5 mg cholesterol, 220 mg sodium, 4.4 points


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