Harvest Brown Rice Salad

Add 1 tbsp (15 mL) of the oil to a 2-qt. saucepan; heat over medium heat for 1–3 minutes. Add the rice and stir until well coated with oil. Stir in the cider and salt, and bring to a boil. Cover and reduce the heat to low. Simmer for 5 minutes; remove from heat. Stir in the cranberries; cover and let stand for 5 minutes.
Heat the Nonstick Grill Pan over medium-high heat for 5 minutes. Brush both sides of the apple rings with butter; sprinkle with Cinnamon Plus™. Spray the grill pan with vegetable oil. Grill the apple rings for 1 minute on each side, or until grill marks appear. Remove the apple rings from the pan. Cut six of the apple rings in half and set aside. Chop the remaining apple rings into quarters and add to the rice mixture.
Add the rice mixture to a large bowl and cool slightly. Set aside four large outer leaves of radicchio. Thinly slice the remaining radicchio and celery. Toss the vegetables, chives, and remaining oil with the rice mixture. Spoon the salad into the reserved radicchio leaves, then garnish with walnuts, reserved apple rings, and goat cheese.

Ingredient :

2 tbsp (30 mL) olive oil, divided
2 cups (500 mL) uncooked instant brown rice
1½ cups (375 mL) apple cider
½ tsp (2 mL) salt
⅓ cup (75 mL) sweetened dried cranberries
1 medium red baking apple such as Jonathan, cored and sliced into ¼" (6-mm) rings
1 tbsp (15 mL) butter
2 tsp (10 mL) Cinnamon Plus™
1 large head radicchio
5 stalks celery
3 tbsp (45 mL) chopped fresh chives
½ cup (125 mL) toasted walnuts or Cinnamon-Glazed Walnuts (see cook's tip)
2 oz (60 g) crumbled goat cheese