Sprouted Sienna Red™ Rice & Baby Greens Breakfast Salad with Green Goddess Dressing - 8 oz.

Sprouted Sienna Red™ Rice & Baby Greens Breakfast Salad with Green Goddess Dressing - 8 oz.

InHarvest Products Used


Yield: 6 servings

  • ½ c.    mayonnaise
  • ¼ c.    buttermilk
  • 1/3 c.    chopped fresh flat-leaf parsley
  • 1 T.    fresh tarragon
  • 3 T.    chopped fresh chive
  • 1 T.    fresh lemon juice
  • 2    drained anchovy fillets
  • 2    cloves garlic, chopped
  • ¼ t.    kosher salt
  • 1/8 t.    freshly ground black pepper
  • 8 oz.    InHarvest Sprouted Sienna Red™ Rice
  • 2½ c.    vegetable stock
  • 4 c.    grape tomatoes
  • 6 T.    extra-virgin olive oil, divided
  • ½ t.    kosher salt, divided
  • ½ t.    freshly ground black pepper, divided
  • 12 oz.    bacon, diced
  • 8 oz.    cremini or mix of wild mushrooms, sliced
  • 6    whole eggs
  • 9 oz.    baby kale or baby arugula


  1. To prepare the dressing, in a food processor purée the mayonnaise, buttermilk, parsley, tarragon, chive, lemon juice, anchovies, garlic, ¼ t. salt and 1/8 t. pepper. Chill the dressing for service.
  2. In a pot over high heat, bring the vegetable stock to a boil. Stir in InHarvest Sprouted Sienna Red Rice. Reduce heat to simmer and cook, covered, for 30 minutes. Reserve at room temperature.
  3. In a medium bowl, mix well the tomatoes, 3 T. olive oil, ¼ t. salt and ¼ t. pepper. Transfer the tomatoes to a half hotel pan; roast at 225°F, uncovered, for 30 minutes. Remove the pan from the oven and reserve at room temperature.
  4. In a medium sauté pan, render the bacon until crispy. Drain the fat and reserve the bacon at room temperature.
  5. In a separate sauté pan with the remaining olive oil, sauté the mushrooms. Season with the remaining salt and pepper. Reserve at room temperature.
  6. In a pot of boiling water, poach the eggs until the whites are cooked through and the yolks are still runny. Reserve warm.
  7. To assemble the salad, per order: Combine 1½ oz. greens with 1/3 c. tomatoes, 1 oz. mushrooms and ¾ oz. bacon. Top with a poached egg. Serve with 2 T. of dressing.

Nutrition Facts
Per serving: 441 cal., 21 g pro., 38 g carb., 4 g fiber, 46 g fat (9 g sat. fat), 210 mg chol., 910 mg sod., 6 g sugar