Prepare rice according to package directions. Let cool completely.
Peel grapefruit and, hold grapefruit in one hand over a small bowl to catch segments and juice. Using a sharp knife, cut between membranes to release segments. Reserve 1/4 cup juice for dressing; stir any remaining juice into rice. Set grapefruit segments aside.
In large bowl, whisk together reserved grapefruit juice, soy sauce, honey, mustard, garlic, salt and black pepper until blended. Stir in rice until well coated.
Top with reserved grapefruit segments, edamame, red onion, carrots, goat cheese, almonds and cranberries.
Tips:
• Serve this salad platter family-style or arrange on individual serving plates if preferred.
• Substitute crumbled feta cheese for goat cheese if desired.
• Substitute pecans, hazelnuts or walnuts for almonds if desired.
With an appetizing array of color, this satisfying grain salad is made using a base of Premium Black Rice. If you’ve never tried it, it’s an excellent way to swap out traditional white or brown rice in meals for foodies. High in protein, minerals and antioxidants, this rice offers meals a whole grain nutty taste with a pop of color.
If you’re catering to a range of dietary habits, feel free to adjust to your liking using our recipe:
This refreshing rice salad can be used all year long with a mix of umami flavor from the grapefruit soy sauce, a deep black rice base and creamy goat cheese.
Ideal for preparing as a meal prep option, bring this lunch during the workweek for something colorful, fragrant and filling!
It's also perfect for casual entertaining, potluck events or get-togethers any time of year. Impress everyone and serve as the perfect accompaniment to grilled chicken or vegetables at a summer backyard grill out, to beat the heat. Or, serve it family-style at a holiday table in the winter for a pop of color. Looking for a new dinner idea? Try our: risotto salmon.
You can learn more about our products and have your questions answered such as 'what is couscous' on the products section of our website.