Arugula, Brown Rice & Roasted Grape Salad

Arugula, Brown Rice & Roasted Grape Salad

Lately, I’ve been catching myself wishing for a few more hours in the day, another day in the week,  and another week in the month. Hell, I’d probably take another month in the year if it had a swanky name and extended the rare “sweet spot” in Chicago’s weather pattern. You know, that ever elusive span of sunny, 75-degree days that appears randomly and without warning sometime between March and November? Yeah, that one. I’ll take a little more of that, please.

Early last week, I was caught in a particularly nagging cycle of wishing for more time/feeling like I wanted to run and hide from a growing list of to-do’s. By the time Wednesday afternoon rolled around, the to-do’s that I typically classify as benign when I have the time to greet them one-by-one, banned together to form an army of bossy drill sergeants. And I felt weighed down and outnumbered. Not in a utterly overwhelmed kind of way but in a make-it-stop/does-this-list-ever-end (and can-someone-else-PLEASE-do-my-laundry) kind of way.

Ingredients

  • 2 cups seedless red grapes, rinsed and stemmed
  • 1 large shallot, peeled and sliced into ¼-inch-thick rounds
  • 2 cups cooked short grain brown rice
  • 2 tablespoons raw sunflower seeds
  • ¼ cup cold-pressed olive oil
  • ¼ cup balsamic vinegar
  • 1 garlic clove, minced
  • 1 teaspoon fresh thyme leaves (optional)
  • ⅛ teaspoon sea salt
  • Freshly ground black pepper, to taste
Read the whole recipe on Blissful Basil