Lundberg Family Farms

By: Amie Valpone, HHP, AADP Nutritionist and author of The Healthy Apple, www.thehealthyapple.com

• 2 cups water
• 1-1/2 cups vegetable broth
• 1 cup Lundberg Family Farms^® wild rice, uncooked
• 1-1/2 cups Lundberg Family Farms^® jasmine rice, uncooked
• 4 scallions, finely chopped
• 1 small sweet white onion, chopped
• 1/4 cup fresh cilantro, minced
• 1/4 cup fresh lemon juice
• 1/3 tsp. sea salt
• 1/4 tsp. freshly ground white pepper
• 2 tsp. ground cumin
• 1/4 tsp. chili powder
• 2 Tbsp. Lundberg Family Farms^® Brown Rice Syrup
• 2 Tbsp. low sodium tamari (or soy sauce)
• 1/4 cup soy nuts
• 1/4 cup hazelnuts, chopped
• 2 Tbsp. olive oil

In a saucepan, bring water and vegetable broth to a boil with the wild and jasmine rice. Cover and simmer over medium heat until tender, approximately 40 minutes. Drain. Transfer rice to a large serving bowl. Add scallions, white onion, cilantro, lemon juice, sea salt, pepper, cumin, chili powder, Lundberg^® Brown Rice Syrup, tamari, soy nuts, hazelnuts and olive oil; gently toss to combine. Serve with a dollop of fig tapenade (recipe below).

Fig Tapenade

• 1 cup dried figs
• 1/2 cup water
• 1 cup kalamata olives
• 1 tbsp. Lundberg Family Farms^®Brown Rice Syrup
• 1/2 tsp white balsamic vinegar
• 1 tbsp. fresh basil, chopped

Place figs in a food processor and pulse for 60 seconds. Add water and pulse to create a paste consistency. Add olives and pulse until incorporated. Add Lundberg^® Brown Rice Syrup, vinegar and basil; pulse again until tapenade is smooth.