Six Grain Salad

Ingredients

• 2 Tbsp unsalted butter
• 1 cup onion , finely chopped
• 1/2 cup carrots , chopped
• 1/2 cup celery , chopped
• 1 tsp garlic , finely chopped
• 2 cups six grain medley rice
• 1 Tbsp Cajun seasoning
• 5 cups chicken stock
• 3 cups antipasto rustico
• 2 cups walnut halves , toasted and chopped
• Goat cheese , crumbled

Instructions

1. Melt the butter in a large saucepan over medium-high heat. When hot, and add the onions, carrots and celery and saute till soft. Add the garlic and cook for 2 minutes.
2. Add the rice, Cajun seasoning and cook for 2 minutes. Add the stock and bring to a boil. Reduce the heat to medium-low and cover. Cook for 30 to 40 minutes or until rice is tender.
3. Turn the rice out into a large bowl, fluffing with a fork. Let it cool.
4. Toss with antipasto, chopped walnuts and season.
5. Serve garnished with goat cheese.