1 3⁄4cupsVegetable Broth or Water
1⁄2cupsPumpkin Seeds, roasted
Cracked Pepper, to taste
Balsamic Glaze or Dressing, to taste
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 14g||18%|
|Saturated Fat: 6g|
|Trans Fat: 0g|
|Total Carbohydrate: 39g||14%|
|Dietary Fiber: 4g||14%|
- 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.
- Rinse and drain arugula. Set aside.
- Arrange in layers, starting with arugula, rice, pomegranate, figs, burrata, pumpkin seeds, and cracked black pepper. Drizzle with salad dressing. Enjoy!