Soups & Salads Gluten-Free Vegetarian Holiday

Fig & Burrata Salad With Red Rice

The star of your holiday soirée? Lundberg Organic California Red Jasmine Rice. Its nutty flavor pairs perfectly with creamy burrata, fresh figs, roasted pumpkin seeds, and a pop of color thanks to in-season pomegranate. Simply layer atop arugula for a wintry salad that’ll have everyone asking for seconds!

Minutes

Servings

cup

320

Calories

Ingredients

1

cup

Organic California 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

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!