Wild Rice, Tomato, & Arugula Balsamic Bowl

Wild rice tomato and arugula balsamic bowl
Prep Time10 minsCook Time20 minsDifficultyIntermediateYields4 ServingsCategory
 1 cup (185g) brown rice
 160 g roasted peppers, drained, chopped
 ¼ cup (30g) roasted almonds, chopped
 1 cup (150g) cherry tomatoes, halved or regular tomatoes chopped
 2 oz (60g) arugula or any leafy green you love
 1 tbsp balsamic vinegar
 1 tbsp olive oil
 ½ tsp chili flakes [optional]

Cook the rice according to instructions on the packaging. Once cooked, place in a large bowl.


Add in the peppers, almonds, tomatoes, and rocket. Drizzle with vinegar and oil, add chili flakes—season to taste with salt and pepper and mix until well combined, before serving.


For homemade roasted peppers: Heat oven to 350F (170C) place washed whole bell pepper on cooking tray. Bake for 20-30min until blistered. Remove from oven and let cool. Skin will peel off easily.

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