Warm brown rice salad with roasted leeks, seared mushrooms, and goat cheese with orange thyme vinaigrette

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it.

2. 2

   2. Place the brown rice and water in a medium saucepan with a pinch of the salt. Bring to a boil, reduce the heat, cover, and cook for 30 minutes, or until the rice is tender and the liquid is absorbed. Turn off the heat and let it rest for 5 minutes; then fluff with a fork.

3. 3

   3. While the rice cooks, clean the leeks and place them on the tray cut side up. Add 1 tablespoon olive oil, a pinch of salt, and some black pepper. Roast for 18 to 20 minutes at 220 °C / 425 °F, until tender and browned at the edges. Then cut them into 1 1/2 to 2 inch pieces.

4. 4

   4. Toast the walnuts in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Remove and set aside.

5. 5

   5. In the same skillet, heat 1 tablespoon olive oil over medium-high heat. Add the cremini mushrooms in a single layer, season with a pinch of salt and black pepper, and cook for 6 to 8 minutes until well browned and their released moisture has evaporated. Set aside.

6. 6

   6. Make the vinaigrette in a small bowl: whisk together the orange juice, 1 teaspoon orange zest, Dijon mustard, honey, white wine vinegar, fresh thyme, the remaining 2 tablespoons olive oil, a pinch of salt, and black pepper until emulsified.

7. 7

   7. In a large bowl, combine the warm brown rice, roasted leeks, browned mushrooms, and mixed baby greens. Pour in the vinaigrette and toss gently so the greens soften slightly from the heat.

8. 8

   8. Transfer the salad to a platter or divide among plates. Top with crumbled goat cheese, toasted walnuts, and a few extra fresh thyme leaves. Serve immediately while warm.