Farmers Market Rice Salad

Food Service Search Staff

INGREDIENTS:1 pkg. Tomato & Basil Flavor Infused Rice (Uncle Ben’s)
1 cup orange juice, from concentrate
2 ¼ cups cherry tomatoes, halved
1 ¼ cups green bell peppers, cored, seeded, julienne
1 2/3 cup frozen whole kernel sweet corn, thawed, drained
1/3 cup red onion, trimmed, slivered
2 3/4 cups raspberry vinaigrette, commercially prepared or homemade
21 cups fresh mixed baby field greens, washed, drained, loosely packed
1 3/4 cups goat cheese, crumbled
14 fresh orange peel strips, julienne for garnish (optional)DIRECTIONS:1. Cook rice according to package directions. Remove from heat and add orange juice. Cover and chill to hold.

2. Combine cherry tomatoes, bell peppers, corn and onion in a large mixing bowl. Toss with 1 cup of raspberry vinaigrette. Reserve remaining vinaigrette. Refrigerate marinated vegetables for 1 hour or until chilled.

3. In a large mixing bowl, combine mixed baby greens and remaining 1 3/4 cups vinaigrette. Refrigerate until chilled.

4. For Each Serving: Arrange 2 oz. of dressed greens on a serving plate; place 1 cup of chilled rice over the greens and top with ½ cup of marinated vegetables. Garnish each with 2 Tbsps. crumbled goat cheese and 2 orange peel strips.SERVINGS:7, 15 oz. servingsFrom:Recipe from Uncle Ben’sPHOTO CREDIT:Photo Credit: UNCLE BEN'S