Basil Rice Salad

I am using:

Prep time

10min

Cook time

15min

Created by: @uncomplicatedchef

Took my favorite flavor combo and turned it into the easiest summer salad. Fluffy Hinode Low GI White Rice @hinoderice white beans, cherry tomatoes, and arugula all tossed in a lemony basil vinaigrette that’s super fresh and herby. It’s light but filling, and honestly, I could eat this on repeat all week. Perfect for when it’s too hot to cook but you still want something that feels like a real meal. Enjoy! 

#RiceSalad #SummerSaladVibes #EasyLunchIdeas #FreshAndSimple #HinodeRice #EatTheRainbow#LowGI

Low GI White Rice

Low GI White Rice

Hinode Low Glycemic Index Long Grain White Rice is an excellent substitute for other white rice varieties to keep you feeling satisfied for longer as part of a healthy balanced diet containing a variety of foods. Low Glycemic index carbohydrates are digested and released slowly for sustained energy release.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1 cup Hinode Low GI White Rice

  • 1 can cannellini beans (drained and rinsed)

  • 1 cup cherry tomatoes (halved)

  • 3 cup arugula

  • Shaved Parmesan (for serving (amount to taste))

  • 1 handful fresh basil leaves

  • 1 lemon (juice)

  • ¼ cup olive oil

  • 1 garlic clove (minced)

  • Salt and freshly ground black pepper (to taste)

Low GI

The fluffy, light grains of SunRice naturally Low GI white rice are classified as a low glycaemic index (GI) food and are digested more slowly by the body to provide sustained energy release.

Characteristics

Fluffy

Fluffy

Longer Grains

Longer Grains

Light

Light

Photo of Basil Rice Salad

Method

  • Cook the low GI white rice according to package instructions. Once done, fluff with a fork and let it cool to room temperature.

  • In a blender or food processor, combine the basil, lemon juice, olive oil, garlic, salt, and pepper. Blend until smooth and set aside.

  • In a large bowl, combine the cooled rice, cannellini beans, cherry tomatoes, and arugula. Drizzle with the basil vinaigrette and toss gently to coat.

  • Transfer to a serving bowl or individual plates. Top with shaved Parmesan and an extra crack of black pepper if desired. Serve chilled or at room temperature.

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