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