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Festive Rice Salad

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Brown rice and a bounty of fresh vegetables tossed with a tasty vinaigrette dressing.

Preparation Time 45 min | Cooking Time 60 min | 8 servings

Ingredients

Cooking Spray
2 large shallots, unpeeled, halved lengthwise
2 cups instant brown rice, uncooked
2 cloves garlic
3/4 teaspoon kosher salt
2 tablespoons Gulden's® Spicy Brown Mustard
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
1/4 cup chicken broth
1 tablespoon chopped fresh chives
ground black pepper
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup chopped red onion
1 cup grape tomatoes, halved
1/4 cup chopped fresh basil leaves
Fresh lettuce leaves, optional

Steps

Preheat oven to 350°F.
Spray baking sheet with cooking spray.
Place shallots, cut-sides down, on prepared baking sheet.
Bake 25 minutes, or until shallots are very soft.
Prepare rice according to package directions, omitting salt.
Set aside to cool.
Remove and discard skin and stem ends of toasted shallots.
Place pulp in food processor container.
Add garlic, salt and mustard; cover.
Process until well blended.
Add lemon juice and vinegar, 1 tablespoon at a time, processing well after each addition.
With food processor on, add olive oil and broth in a slow steady stream through the top of food processor, processing until well blended.
Pour into large bowl.
Stir in chives and black pepper.
Let stand 15 minutes to allow flavors to blend.
Add rice, bell peppers, onions, tomatoes and basil.
Mix lightly.
Serve on lettuce-covered plates, if desired.