The (in)credible science 

A recent study published in the journal Future of Food: Journal on Food, Agriculture and Society tested organic and conventional rice from Indonesia for pesticide residues. They identified a variety of neurotoxins present only in non-organic rice, including Aldrin and Dieldrin (both banned for use in the U.S. since 1987), and Heptachlor, (banned in the U.S. in 1988 because of extreme toxicity). Comparatively, organic standards  prohibit the use of these and other toxic agrochemicals. As one of the most important food crops for over half the world’s population, choosing organically produced rice can help support sustainable food systems that are better for human health and the planet.

The Recipe 

The nutty flavor of our one-of-a-kind Organic California Red Jasmine Rice pairs perfectly with creamy burrata, fresh figs, and a pop of pomegranate seeds. Simply layer atop arugula for a salad that’ll have everyone asking for seconds!

60 min  | 6 servings 

Ingredients

• 1 cup Organic Red Jasmine Rice

• 1 ³⁄₄ cups Vegetable Broth or Water

• 8 oz Figs, halved

• 8 oz Burrata, torn

• 4 oz Arugula

• ¹⁄₂ cups Pomegranate arils

• ¹⁄₂ cups Pumpkin Seeds, roasted

• Cracked Pepper, to taste

• Balsamic Glaze or Dressing, to taste

Instructions 

1. Bring 1 ¾ cups of vegetable broth and 1 cup of Lundberg Organic California Red Jasmine Rice to a boil. Cover with a tight-fitting lid, reduce heat to low-simmer, cook for 50 minutes, and let stand for 10 minutes. Let cool for an additional 15 minutes, add to a large bowl, and season with sea salt. You can also cook the rice ahead of time and store it in the refrigerator for later use.
2. Rinse and drain arugula. Set aside.
3. Arrange in layers, starting with arugula, rice, pomegranate, figs, burrata, pumpkin seeds, and cracked black pepper. Drizzle with salad dressing. Enjoy!