Ingredients

• 1

  cup
  Lundberg Wild Blend® Rice suggested substitutions
• ¹⁄₂

  lb
  mixed mushrooms (button, cremini, shittake), sliced
• 3

  tsp
  dried thyme, divided
• 1 ¹⁄₂

  tsp
  pepper, divided
• ¹⁄₂

  cups
  Gorgonzola cheese
• 2

  tsp
  olive oil
• 16
  slices (½-inch thick) French baguette bread
• ³⁄₄

  cups
  olive oil and balsamic vinegar salad dressing
• 2

  tbsp
  Dijon mustard
• 8

  cups
  mixed gourmet salad greens
• ¹⁄₂

  cups
  broken walnuts, toasted

Instructions

1. Cook rice according to package directions; set aside to steam.
2. While the rice is steaming, heat oven to 350 degrees F. Combine the Gorgonzola, olive oil, ½ tsp. of the pepper, and half of the thyme; spread onto the bread slices. Bake on a baking sheet until edges are browned, about 15 minutes.
3. Meanwhile, whisk salad dressing and mustard together. Toss salad greens with enough dressing to coat them and divide among 4 serving dishes.
4. Stir mushrooms and remaining thyme and pepper into the rice; Spoon into the center of the plated salad greens and garnish with walnuts. Arrange bruschetta around the edges of the rice salad or spoon greens and rice atop the brushetta.