So. We’ve been eating a lot of blueberries in the Lewis/Baker household due to an inflamed shoulder (no, it is not mine). And for those of you not aware, blueberries are a natural anti-inflammatory.
So when asked if we could have blueberries for breakfast, I said, “Of course!”
Then I said I would also make them for dinner.
Correct. We had blueberries for dinner. After all, we have races to and training to take care of. Get that inflamed shoulder out of here!
Rice Salad with Blueberries/Feta/Almonds
Extra-virgin Olive Oil
1 Tbsp. Red Wine Venegar
1 tsp Dijon mustard
1 cup brown rice
1/2 pint fresh blueberries
1 cup torn greens, such as green leaf lettuce
1/3 cup feta, cubed or crumbled whichever you prefer
1/4 cup sliced almonds, toasted
Salt & pepper
1. Make the vinaigrette: Place Dijon and vinegar in a bowl and whisk together. While whisking, slowly incorporate 1/2 cup olive oil until fully emulsified. Season with salt and pepper.
2. Cook brown rice according to directions, season with salt and pepper, set aside and keep warm.
3. Assembly: In a large bowl, rice, torn lettuce leaves, blueberries, feta, and almonds. Season to taste. Serve with drizzle of good quality extra-virgin olive oil.