California Rice Salad

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California Rice Salad
California Rice Salad
2 cups water
1 cup Hinode California Brown Long Grain Brown Rice
2/3 cup Kozlowski Farms Zesty Herb 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 Ocean Mist artichoke hearts
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. 

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