Summer Rice Salad

Ingrédients

• 1 tbsp extra virgin olive oil
• 1 cup RiceSelect Texmati White Rice
• 1 1/4 cups water
• 1 tsp salt
• 2 ears fresh corn
• 2 cups micro greens or Sprouts (you can also use Spring Mix or your favorite greens)
• 1 cup fresh blueberries
• 20 cherry tomatoes, sliced in half
• 4 tbsp roasted and salted sunflower seeds
• 1 Hass avocado, sliced
• Cumin Salad Dressing

Préparation

1. 1

   Heat 1 tablespoons of olive oil in a deep, non stick skillet with a lid. Add rice and cook over medium heat for 3-4 minutes, stirring constantly and making sure the rice gets well coated with the oil

2. 2

   Add 1 1/4 cups of water and salt. Bring to a boil, cover and reduce heat to low. Cook for 20 minutes, remove from heat and let it sit, covered for 15 minutes. Set aside to cool

3. 3

   In the meantime, brush corn with olive oil and place in a hot grill pan or hot grill. Cook 2-3 minutes per side. Let it cool and cut corn kernels off the cob

4. 4

   To assemble the salad, combine cooked rice, corn, greens, blueberries, tomatoes, sunflower seeds and sliced avocado. Add dressing right before serving