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Fruity Rice Salad

Embracing the meal prep trend, which echoes the time-honored practice of cooking in bulk or repurposing leftovers, this salad is a testament to efficiency and flavor. Perfect for eating on the go, this salad is easily packed in glass jars for a convenient, healthy option.

Recipe from Cook Across America by Gabriele Frankemölle

Featuring U.S. Rice

Serves 4

Ingredients

	For the Salad
100 g	mixed rice-wild rice mixture
	salt
100 g	sugar snap peas, sliced into strips
2	small peaches, finely diced
80 g	arugula
100 g	feta cheese
	For the Dressing
80 ml	olive oil
40 ml	red balsamic vinegar
1 tsp	sweet mustard
1/2 tsp	sugar
	salt
	freshly ground black pepper
	Also
4	jars with screw caps

Step 1
Cook the rice with salt according to package instructions. Drain and let cool.
Step 2
Put all the ingredients for the dressing in a sealable jar and shake. Adjust the sweetness to taste with more sugar if desired.
Step 3
Prepare four screw-cap jars, add 2–3 tablespoons of dressing to each. Then layer the ingredients: sugar snap peas, rice, peaches, arugula, and finally crumble the feta on top. Screw the lids on and refrigerate until ready to eat.
Step 4
When serving, turn upside down.

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Breakfast, Dessert, Fruits & Vegetables, Gluten-free, Quick Meals, Vegetarian or Vegan

Fruity Rice Salad

Ingredients

For the Salad

For the Dressing

Also

Step 1

Step 2

Step 3

Step 4

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