Ingredients

• 2

  cups
  Organic Short Grain Brown Rice suggested substitutions
• 3 ¹⁄₂

  cups
  water
• 2

  lb
  red cabbage, medium, shredded
• 1

  lb
  mini mozzarella balls
• 5

  oz
  spinach
• 1 ¹⁄₃

  cups
  cherry tomatoes, halved
• 4

  oz
  basil, fresh
• ¹⁄₄

  cups
  olive oil
• 3

  tbsp
  red wine vinegar
• 2

  tbsp
  white sugar
• 1

  tbsp
  Dijon mustard
• 1

  tsp
  sea salt
• 1

  tsp
  cracked black pepper
• Juice of 1 lemon

Instructions

1. Bring water and Lundberg Family Farms Organic Short Grain Brown Rice to a boil. Cover with a tight-fitting lid, reduce heat to low-simmer, and cook for 45 minutes. Let stand for 10 mins. Let cool for 10 mins.
2. Rinse and shred cabbage, set aside. Halve cherry tomatoes and set aside. Wash spinach and basil separately.
3. Arrange five 32 oz. mason jars and layer 1/5th of the cabbage into each jar as the bottom layer.
4. Add 1/5th of the cherry tomatoes to each jar.
5. For the next layer, add 1/5th of the spinach to each jar.
6. Add about 1 cup of cooked, cooled rice to each jar.
7. On top of the rice layer, add 1/5th of the whole basil leaves to each jar in an even pattern.
8. Top each jar with 1/5th of the mini mozzarella balls and seal each jar with the appropriate lid.
9. Prepare salad dressing: Add Dijon mustard to a small bowl. Whisk in oil until incorporated. Add all other ingredients and whisk until fully incorporated. When ready to eat, use 2 Tbsp. salad dressing per jar and enjoy!