Blueberry Rice Salad

Ingredients:

  • 3 cups cooked white rice, room temperature
  • 1/2 cup toasted sliced almonds
  • 1 cup fresh blueberries
  • 1/2 cup viniagrette

Notes:

  1. 1 cup uncooked rice will yield approximately 3 cups when cooked.
  2. To toast almonds, place them in a single layer on a baking sheet.   Place in middle of a 350 degree oven for 5 minutes or lightly toasted.

Preparation:

  1. In a medium bowl, combine rice, blueberries and almonds.
  2. Stir vinaigrette to rice mixture and lightly toss.
Yield:

2 servings

 

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