Make sure you rinse well before you cook to remove any particles.
Bring water, garlic, bouillon and salt to a boil then add the rice, cover and turn the heat to in-between low and medium-low.
Cook for 50 – 60 minutes or until rice has split open.
Every stove cooks differently so if you still have some water left just drain it.
Vinaigrette
Add mustard, orange juice, orange zest and salt to a medium bowl and whisk together.
Next whisk in the champagne vinegar, then the sherry vinegar and slowly whisk in the olive oil. Stir in the garlic and shallots.
Salad
Wash the kale and tear off the main rib by holding the end of the stem and sliding off the leaves then chop into thin strips.
Put the kale in a large bowl with the olive oil and massage the oil into the kale then add the rice and dressing and mix together.
You can either completely cool the rice or add it warm. (I like it slightly warm)
Add the cheese, radishes, bell pepper, carrots, cabbage, garlic greens and tarragon to the bowl to the kale and mix together.
Top individual salads with the almonds, micro sprouts and vinaigrette.
Recipe Notes
Unlike other rice, it is ok to take the lid off to check if the water is gone, just put the lid back on. Some people add 3 cups of water then drain after. Vinaigrette