We are slowly switching from white rice to brown rice. Carlos is actually not a huge fan of brown rice so for now I will mix the white and brown rice and he is slowly getting use to it. Beside brown rice I like wild rice too. I love the hearty and nutty flavor of the wild rice. For this particular salad I used Goose Valley Brown and Wild Rice Fusion. It is a combination for Brown rice, wild rice, heirloom red rice and sweet brown rice. If you like to make this salad you can use any type rice combination to suit your taste.
2 cups of cooked Brown and Wild Rice Fusion
1 roasted chicken breast – slice thinly
2 spring onions – slice thinly
½ cup of pomegranate
1 cup of tomatoes – halve
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp honey
Salt and pepper to taste
1. In a small mixing bowl, mix all the dressing ingredients and set it aside.
2. In a large mixing bowl, combined the cooked rice, spring onions, tomatoes, pomegranate and chicken breast.
3. Pour in the dressing and toss in lightly until combined. Serve cold or at room temperature.