Ingredients
- null 1 cup RiceSelect® Texmati White Rice
- null 1/2 tsp cumin seeds
- null 1/2 tsp coriander seeds
- null 1/2 tsp fennel seeds
- null 1/2 tsp yellow mustard seeds
- null 6 tbsp olive oil
- null 3 tbsp lemon juice
- null 1 tbsp kosher salt
- null 1/2 tsp ground black pepper
- null 1/4 cup pumpkin seeds
- null 1/4 cup sunflower seeds
- null 8 oz. Halloumi cheese, cut into 1/2 in. slices
- null 1/2 cup roasted red pepper, small dice
- null 4 cups baby spinach
Instructions
- Prepare rice according to package instructions.
- Heat an ungreased pan over medium heat. Add the cumin, coriander, fennel and mustard and toast lightly, stirring to avoid burning. Remove spices from pan and let cool.
- Grind the spices in a spice grinder or small food processor.
- To make the dressing: In a small mixing bowl, blend the toasted spices well with the olive oil, lemon juice, salt and black pepper.
- Using the same ungreased pan as the spices, lightly toast the pumpkin and sunflower seeds and remove from the pan.
- Again, using the same ungreased pan, cook the Halloumi slices until browned. Flip and brown the other side. Remove the pan from heat and let the cheese cool slightly.
- Cut the Halloumi slices into 1/2-inch pieces.
- In a large mixing bowl, toss the rice with the spinach, toasted seeds, cheese, bell pepper and dressing. Serve.