Brown Rice and Apple Salad with Toasted Walnuts

Name: Brown Rice and Apple Salad with Toasted Walnuts
Total time: + Model.Content.CookTime
Yield: 4-6 servings
Ingredients: ¼ cup NAKANO® Seasoned Rice Vinegar; 2 Tbsp. vegetable oil; 2 tsp. Dijon mustard; ½ tsp. salt; 1 large gala apple (about 2 cups), diced; 4 cups cooked brown rice, chilled; ½ cup toasted walnuts, coarsely chopped; ¼ cup currants; ¼ cup red onion, diced; zest of 1 lemon, optional

Yield: 4-6 servings

Ingredients

¼ cup NAKANO^® Seasoned Rice Vinegar
2 Tbsp. vegetable oil
2 tsp. Dijon mustard
½ tsp. salt
1 large gala (about 2 cups), cameo or red delicious apple, diced
4 cups cooked brown rice, chilled
½ cup toasted walnuts, coarsely chopped
¼ cup currants
¼ cup red onion, diced
zest of 1 lemon, optional

Directions

In a medium bowl, whisk together NAKANO^® Seasoned Rice Vinegar, oil, mustard, salt, and if desired, lemon zest. Dice apple and stir into dressing to prevent browning.
In a large bowl, combine rice, walnuts, currants and onions. Spoon half the apples and dressing over rice; mix well. Stir in remaining apples and dressing. If desired, sprinkle with additional seasoned rice vinegar to taste.
Serve salad on butter lettuce leaves, if desired.

Tips:

Dress your steamed and fresh veggies with NAKANO^® Seasoned Rice Vinegar

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