Soups & Salads Sides Gluten-Free Vegetarian Holiday

Fig & Burrata Salad With Red Rice

Fig Burrata Salad with Red Rice

The nutty flavor of our one-of-a-kind Organic California Red Jasmine Rice pairs perfectly with creamy burrata, fresh figs, and a pop of pomegranate seeds. Simply layer atop arugula for a salad that’ll have everyone asking for seconds!

60
Minutes
6
Servings
1
cup
320
Calories

Ingredients

  • 1
    cup
    Organic Red Jasmine Rice suggested substitutions
  • 1 3⁄4
    cups
    Vegetable Broth or Water
  • 8
    oz
    Figs, halved
  • 8
    oz
    Burrata, torn
  • 4
    oz
    Arugula
  • 1⁄2
    cups
    Pomegranate arils
  • 1⁄2
    cups
    Pumpkin Seeds, roasted
  • Cracked Pepper, to taste
  • Balsamic Glaze or Dressing, to taste

Nutrition Facts

Serving Size: 1 cup
Serves: 6
Amount Per Serving
Calories: 320
% Daily Value*
Total Fat: 14g 18%
Saturated Fat: 6g
Trans Fat: 0g
Cholesterol: 25mg 8%
Sodium: 290mg 13%
Total Carbohydrate: 39g 14%
Dietary Fiber: 4g 14%
Sugars: 13g 26%
Protein: 13g 26%

Instructions

  1. Bring 1 ¾ cups of vegetable broth and 1 cup of Lundberg Organic California Red Jasmine Rice to a boil. Cover with a tight-fitting lid, reduce heat to low-simmer, cook for 50 minutes, and let stand for 10 minutes. Let cool for an additional 15 minutes, add to a large bowl, and season with sea salt. You can also cook the rice ahead of time and store it in the refrigerator for later use.
  2. Rinse and drain arugula. Set aside.
  3. Arrange in layers, starting with arugula, rice, pomegranate, figs, burrata, pumpkin seeds, and cracked black pepper. Drizzle with salad dressing. Enjoy!

Similar Recipes

Product Organic Red Jasmine Rice
Diet Gluten-Free Vegetarian
Dish Soups & Salads Sides