Long & Wild rice salad

Ingredients

• 1 cup/250mL Dainty Long & Wild rice blend
• 2 cups/500mL Water or Vegetable broth
• Sprig of Rosemary or Thyme
• 1 tbsp Olive oil
• 2 sticks of Celery, washed and diced
• 1 Red Bell Pepper, seeded and diced
• 1 cup of String Beans, washed and chopped into 1 inch pieces
• 8 plump Cherry Tomatoes, halved
• 1 cup or 2 big fistfulls of Arugula or Baby Spinach leaves, washed
• Garnish - fresh herbs, chopped (thyme, rosemary, basil, sage, parsley)

Dressing

• 1 tbsp Dijon mustard
• 3 tbsp Rice Vinegar
• 4 tbsp Extra Virgin Olive Oil
• 1 Clove of Garlic, crushed and chopped
• Salt & Pepper