Harvest Brown Rice Salad
The slightly bitter flavor of radicchio is balanced by the sweetness of our sweet Cinnamon Plus™ in this colorful salad.
- 2 tbsp (30 mL) olive oil, divided
- 2 cups (500 mL) uncooked instant brown rice
- 1½ cups (375 mL) apple cider
- ½ tsp (2 mL) salt
- ⅓ cup (75 mL) sweetened dried cranberries
- 1 medium red baking apple such as Jonathan, cored and sliced into ¼" (6-mm) rings
- 1 tbsp (15 mL) butter
- 2 tsp (10 mL) Cinnamon Plus™
- 1 large head radicchio
- 5 stalks celery
- 3 tbsp (45 mL) chopped fresh chives
- ½ cup (125 mL) toasted walnuts or Cinnamon-Glazed Walnuts (see cook's tip)
- 2 oz (60 g) crumbled goat cheese
Add 1 tbsp (15 mL) of the oil to a 2-qt. saucepan; heat over medium heat for 1–3 minutes. Add the rice and stir until well coated with oil. Stir in the cider and salt, and bring to a boil. Cover and reduce the heat to low. Simmer for 5 minutes; remove from heat. Stir in the cranberries; cover and let stand for 5 minutes.
Heat the Nonstick Grill Pan over medium-high heat for 5 minutes. Brush both sides of the apple rings with butter; sprinkle with Cinnamon Plus™. Spray the grill pan with vegetable oil. Grill the apple rings for 1 minute on each side, or until grill marks appear. Remove the apple rings from the pan. Cut six of the apple rings in half and set aside. Chop the remaining apple rings into quarters and add to the rice mixture.
Add the rice mixture to a large bowl and cool slightly. Set aside four large outer leaves of radicchio. Thinly slice the remaining radicchio and celery. Toss the vegetables, chives, and remaining oil with the rice mixture. Spoon the salad into the reserved radicchio leaves, then garnish with walnuts, reserved apple rings, and goat cheese.
- 4 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 600, Total Fat 25 g, Saturated Fat 7 g, Cholesterol 20 mg, Sodium 460 mg, Carbohydrate 85 g, Fiber 7 g, Total Sugars 29 g (includes 0 g added sugars), Protein 11 g
Cinnamon-Glazed Walnuts: Combine 2 tsp (10 mL) Cinnamon Plus® Spice Blend, 1 tbsp (15 mL) of butter, 1 tbsp (15 mL) of corn syrup and ⅛ tsp (0.5 mL) salt in a saute pan. Stir over medium heat until the butter is melted. Add 1 cup (250 mL) of walnuts and cook, stirring constantly, for 5–7 minutes, or until the walnuts are fragrant. Spread the walnuts in a single layer on parchment paper and cool completely.