Posted: April 24 2012 in RecipesSalads


2 cups vegetable broth

1 cup Sarafino’s Integrale Rice

½ cup diced celery

1/3 cup Sarafino’s Aspromontano Extra Virgin Olive Oil

1/2 cup dried cranberries, coarsely chopped

¼ cup grated carrot

¼ cup fresh parsley

1 ½  tablespoons Sarafino’s Il Blu Balsamic Vinegar

½ tablespoon maple syrup

Sarafino’s sea salt to taste

Optional – ½ cup chopped walnuts

Pour the rice in a large bowl and cover with water. All the husks and damaged rice will float to the top. Repeat until no more items float.

In a pot, bring vegetable broth to a boil. Stir in rice, cover and reduce heat to low.

Simmer and stir occasionally for 40-50 min or until desired tenderness is reached.  Remove lid for the final 15 minutes of cooking and stir more often to prevent the rice from sticking. The rice should still be firm when removed from heat. Stir in a drizzle of oil to prevent rice from sticking.

Transfer rice into a serving bowl and let cool. After cooled, add the celery, olive oil, dried cranberries, chopped walnuts, carrot, parsley, balsamic and maple syrup. Cover, refrigerate, and serve cold.

Preparation Time: 20 minutes

Cook Time: 40-50 minutes

Serves 4