Our Recipes

Brown rice salad with raspberries and blackberries



Bring water to a boil in a large saucepan over high heat. Add rice, return to a boil, cover, reduce heat to low and simmer until the water is absorbed and the rice is tender, 40 minutes. Remove from the heat, spread out on a sheet pan to speed cooling or transfer to a metal bowl and refrigerate until cold, about 2 hours.

Whisk orange juice, orange zest, olive oil, vinegar, mustard, salt and pepper in a large bowl. Stir in scallions, almonds and the rice. Fold in berries and garnish with mint.