I found this recipe here from Joelen at What's Cookin, Chicago? It was different but pretty good. We scaled her recipe down, since it was just for the 2 of us, and we still had leftovers. The recipe below reflects my changes. It was definitely a decent meal on the lighter side, which was perfect for tonight.
1 box Long Grain & Wild Rice Mix (rice only, not seasoning packet)
2 cups Vegetable Broth
Pinch of Salt
1 Bay Leaf
4 Thyme Sprigs
1 1/2 teaspoons Canola Oil
1 Garlic Clove, minced
1/2 Red Onion, chopped
8 ounces Baby Portobello Mushrooms
Prepare the rice according to package directions, substituting water with broth. Add salt, bay leaf, and thyme to the pot. Once the rice has been cooked, set it aside.
In a skillet, heat the oil over medium-high heat. Add the garlic and onions and saute until softened. Add the mushrooms, stirring occasionally for 5-6 minutes or until lightly browned. Remove from heat, drain, and set aside.
1/4 cup Olive Oil
3 tablespoons Balsamic Vinegar
2 Shallots, thinly sliced
1 teaspoon Ground Cumin
1 teaspoon Fresh Thyme Leaves, chopped
1 teaspoon Freshly Ground Black Pepper
1/2 cup Mixed Dried Fruits (I used apples, cranberries, papaya, pineapple, & apricots)
1/2 cup Toasted Walnuts, chopped
1/2 pound Salad Greens (we used chopped romaine)
4 ounces Goat Cheese, crumbled
In a small bowl, whisk together the oil, vinegar, shallots, cumin, thyme, and pepper. Season with salt and add the dried fruits.
In a salad bowl, combine the rice, mushrooms, and walnuts. Toss with the vinaigrette and fruits. Serve over greens and top with goat cheese.