# @lundbergfarms on Instagram

- **Type:** Image
- **Original URL:** https://www.instagram.com/p/CDKfktkI-Em
- **Gondola URL:** https://gondola.cc/posts/19068052-lundbergfarms-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/thumbnails/96f830865f.jpg
- **Posted:** 2020-07-27T23:28:14.000+00:00
- **Account Owner:** Lundberg Family Farms (@lundbergfarms) — https://gondola.cc/lundbergfarms

## Caption

Hungry for a whole-grain twist on classic bruschetta? Toast a baguette with Gorgonzola and thyme. Then top with Wild Blend, mixed mushrooms, and greens. Presto! It’s the perfect summer appetizer in four simple steps. Link in bio & recipe below 👇 ⁠
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INGREDIENTS ⁠
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1 cup Lundberg Wild Blend Rice ⁠
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½ pound mixed mushrooms (button, cremini, shiitake), sliced ⁠
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3 tsp. dried thyme, divided ⁠
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1½ tsp. pepper, divided ⁠
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½ cup Gorgonzola cheese ⁠
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2 tsp. olive oil ⁠
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16 (½-inch thick) slices French baguette bread ⁠
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¾ cup olive oil and balsamic vinegar salad dressing ⁠
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2 Tbsp. Dijon mustard ⁠
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8 cups mixed gourmet salad greens ⁠
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½ cup broken walnuts, toasted ⁠
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PREPARATION ⁠
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1. Cook rice according to package directions; set aside to steam. ⁠
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2. While the rice is steaming, heat oven to 350 degrees. Combine the Gorgonzola, olive oil, ½ tsp. of the pepper, and half of the thyme; spread onto the bread slices. Bake on a baking sheet until edges are browned, about 15 minutes. ⁠
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3. Meanwhile, whisk salad dressing and mustard together. Toss salad greens with enough dressing to coat them and divide among 4 serving dishes. ⁠
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4. Stir mushrooms and remaining thyme and pepper into the rice; spoon into the center of the plated salad greens and garnish with walnuts. Arrange bruschetta around the edges of the rice salad or spoon greens and rice atop the bruschetta. ⁠
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Recipe courtesy of Julie DeMatteo from Clementon, New Jersey. ⁠
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#tasteofsummer #wholegraingoodness #goodfromthegrainup #vegetarian #vegetarianrecipes

## Stats

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## Tags

wholegraingoodness, vegetarian, goodfromthegrainup, tasteofsummer, vegetarianrecipes

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