Crispy Rice and Roasted Veggie Salad with RiceSelect® Royal Blend​

Instructions

1. Preheat the oven to 375°F. Scrub the beets, remove the tops and bases, and dice into ¼” cubes. Peel and slice the carrots. Slice and quarter the yellow squash. Finely dice the shallot. Add the prepared vegetables to a baking sheet, drizzle with 4 tablespoons of olive oil, and season with a pinch of salt and pepper. Toss everything together until well coated, then spread into an even layer. Roast in the oven for 25–30 minutes, or until fork tender.​

2. While the vegetables roast, prepare the RiceSelect® Royal Blend®. In a medium pot, combine 2 cups of rice, 3½ cups water, and 1 teaspoon of kosher salt. Bring to a boil, then reduce heat, cover, and simmer for 15–20 minutes or until the liquid is absorbed and the rice is tender. Fluff with a fork and let cool slightly.​

3. Once the rice is slightly cooled, transfer ½ cup to a baking sheet in an even layer and cook undisturbed for 5–7 minutes, or until the bottom becomes golden and crispy. Break into pieces and set aside.​

4. To make the vinaigrette, whisk together the lemon juice, lime juice, olive oil, maple syrup, dijon mustard, kosher salt, pepper, green onions, oregano, and mint until well combined.​

5. To assemble the salad, add the fresh spinach to a large bowl. Top with the roasted vegetables and crispy rice pieces.

6. Drizzle with the lemon lime vinaigrette, toss everything together gently, and serve.​