How to make
Ingredients
- 1 cup (250 mL)PC® Organics Brown & Wild Rice Blend
- 10Oil-packed sundried tomatoes
- 1 can (540 mL)PC® Organics Bean Medley
- 1 cup (250 mL)PC® Goat’s Milk Chèvre Crumbled Soft Unripened Cheese
- 2 stalksPC® Organics Celery Hearts
- 1/2 cup (125 mL)Finely chopped red onion
- 1/3 cup (75 mL) Chopped fresh dill
- 1/4 cup (50 mL)Chopped fresh parsley
- 1/3 cup (75 mL)PC® Balsamic Vinaigrette
- 1/2 tsp (2 mL)PC® Sea Salt & Black Peppercorns Grinder, ground
How to make
- Step 1In saucepan, bring 2-1/4 cups (550 mL) water to a boil. Stir in rice mixture and 1/2 tsp (2 mL) salt. Reduce heat to low, cover and cook for 30 minutes or until liquid is absorbed and rice is tender. Transfer rice to rimmed baking sheet; spread out. Place in refrigerator to cool, about 25 minutes.
- Step 2Meanwhile, chop drained sundried tomatoes. Place in large bowl with bean medley, feta, celery, red onion, dill, parsley and dressing; toss to combine.
- Step 3Remove cooled rice from refrigerator. Crumble into bowl; toss to combine. Add grinder; toss again.