Drizzled with a sweet citrus vinaigrette, this rice salad delivers just the right amount of crunch. It makes a great light lunch or, topped with some leftover chicken, shrimp or legumes, a heartier, balanced meal.
Made with just 5 simple ingredients, including our microwavable Minute® Ready to Serve Multi-Grain Medley, this quick and refreshing rice salad is simple to make and filling.
Heat rice according to package directions.
In a small bowl, combine rice, arugula, pear, and vinaigrette. Garnish with pumpkin seeds.
To toast raw pumpkin seeds, microwave on a microwave-safe plate, uncovered, on HIGH for about 1 minute, or until fragrant and toasted. Allow to cool completely before using.
Substitute citrus vinaigrette for lemon-honey vinaigrette, if preferred.
With its slightly tart and peppery flavor, arugula is a great leafy green to use in citrus-based dishes. If you don’t have any on hand, though, you can just as easily use iceberg or romaine lettuce.
Didn’t finish all of your arugula? Just toss a paper towel in the bag to double the shelf-life of your greens. It will absorb some of the moisture and keep those leafy greens fresh. If you like a tart, nutty combination and have a couple more minutes to prepare a meal, use some of the extra arugula in this tangy Pomegranate and Arugula Rice Salad!
Fill your home with the irresistible aroma of fall by toasting up some pumpkin seeds in an oven heated to 400°F. However, you only want them lightly brown so if you don’t have time to keep an eye on the oven — the cook time can vary from 5 to 15 minutes depending on the seeds — you may want to buy roasted seeds or use the microwave method described above.
You want the pumpkin seeds to give your salad that satisfying crunch, so make sure you completely dry the seeds before you pop them in the oven or microwave.
Captivated by all the aromas, tastes, and colors of autumn? Bring some warmth to your kitchen with these simple, fall-inspired ingredient additions.