Ingredients

• 1

  cup
  Organic Long Grain Brown Rice suggested substitutions
• 1 ³⁄₄

  cups
  Vegetable Broth or Water
• 4
  Ears Corn, husked, fresh, grilled
• 2

  cups
  Cherry Tomatoes, halved
• 1

  cups
  Arugula
• 1

  cups
  Red Onion, thinly sliced
• 1

  cups
  Jalapenos, grilled
• Vinaigrette:
• ¹⁄₄

  cups
  Red Wine Vinegar
• 3

  tbsp
  Olive Oil
• 1

  tbsp
  White Sugar or Honey
• 2

  tsp
  Dijon Mustard
• ¹⁄₂

  tsp
  Sea Salt
• ¹⁄₄

  tsp
  Cracked Black Pepper

Instructions

1. Bring vegetable broth and 1 cup of Lundberg Family Farms Organic Long Grain Brown Rice to a boil. Cover with a tight-fitting lid, reduce heat to low-simmer and cook for 45 minutes and let stand for 10 mins. Let cool for 10 mins and add to a large bowl.
2. Grill corn and jalapenos on medium heat. Turn frequently until they are lightly charred on all sides. Remove from heat and let cool for 5 mins. Slice corn from the cobs, deseed and dice jalapenos, and add both to the large bowl.
3. Add cherry tomatoes, arugula, and red onion to the large boil. Toss to fully incorporate. Add vinaigrette and toss again to fully incorporate. Refrigerate for 1 hour and enjoy! *PRO TIP: When mixing your vinaigrette, start with Dijon mustard as the first ingredient. It helps emulsify your dressing. Add oil last and whisk it in slowly.