Our Spring Rice & Orzo Blend is a perfect mix of light flavors and textures for a summer salad. In this recipe, crunchy fresh vegetables add even more contrast, while our Apple Cider Vinegar Powder enhances a quick, tangy, sweet-tart vinaigrette.

Prep time: 15 min
Cook time: 15 min
Total time: 30 min

INGREDIENTS

Makes 6 servings

• 3 Cups Water
• 1 1/2 Cups Ultrafoods Spring Rice Blend
• 2 Tablespoons Apple Cider Vinegar
• 1 Tablespoon Hot Water
• 2 Teaspoons Honey
• 1 Tablespoon Olive Oil
• 8 Sugar Snap Peas, chopped
• 6 Radish, sliced
• 1/2 Carrot, thinly sliced
• 1/2 Cucumber, seeded and sliced
• 1/4 Red Pepper, sliced
• 1 Tablespoon Parsley, chopped
• 1 Tablespoon Basil, chopped
• 1 Teaspoon Kosher Sea Salt Flakes
• Ground Black Pepper, to taste
• Salt, to taste

DIRECTIONS

1. Bring water to boil in large pot. Add Spring Rice & Orzo Blend, reduce heat to a low boil, and cook for 15 minutes. Strain, and allow blend to cool to room temperature.
2. Mix Apple Cider Vinegar Powder with water and honey, then whisk in oil until thoroughly blended.
3. Combine vegetables and Spring Rice & Orzo Blend, and toss with dressing. Stir in parsley, basil and salt. Adjust seasoning with salt and black pepper as needed.