2 cups cooked rice (any kind), chilled
2 cups apple, chopped (about 2 medium)
½ cup celery, thinly sliced
2 tablespoons unsalted sunflower seeds, shelled
2 tablespoons balsamic vinegar
1 tablespoon olive oil
2 teaspoons honey
2 teaspoons brown or dijon mustard
2 teaspoons orange peel, finely shredded
1 clove of garlic, minced
Makes: 4 Serving size: 1 cup
1. Combine chilled rice, apple, celery, and sunflower seeds in a large bowl.
2. In a small bowl, stir together remaining ingredients.
3. Pour over the rice mixture and toss gently to coat.
4. Serve immediately or cover and refrigerate for up to 24 hours.
Recipe developed by Katie D. Huff