Yes, it's another riff on rice...yesterday it was oranges, almonds and brown rice; today it's raisins, almonds, balsamic vinaigrette and brown rice - clearly there's a theme in Modern Girls Kitchen this week! But you know what they say...when you've got it, eat it.

So, finding myself with extra rice from yesterday's orange and almond brown rice salad, I decided to take the sweet-sour-savory theme one step further by employing my favourite fall-back vinaigrette, a generous handful of raisins and sliced almonds and a bowl of cooled whole grain Wehani brown rice blended with a little white basmati rice (just because it needed using up).

I have to say the results of today's experimental kitchen were better than yesterday's - the flavors clarified, the contrasts brighter, the overall effect a definite make-again. This is the kind of thing I can imagine taking to work for a refreshing summer lunch, or serving alongside honey-grilled chicken at an outdoor barbecue...with spring making its first appearance, possibilities abound.

What You Need

• 2-3 cups whole grain brown rice (I love Lundberg's Wehani brown rice for its nutty flavor and meaty texture)
• 1/4-1/2 cup sliced almonds
  
• 1/4-1/2 cup raisins
• 1/8 cup chopped scallions (optional)
• 8 tbsps olive oil
  
• 2-4 tbsps balsamic vinegar to taste
  
• 2 tsps mustard powder

What You Do

1. Cook the rice (preferably in a rice steamer) and let it cool for 2-3 hours.
2. While rice is cooling, combine olive oil, balsamic vinegar and mustard powder in a lidded bottle or jar and shake vigorously to blend. Start by adding 2 tablespoons of balsamic vinegar, then increase quantity to taste - depending on the type and quality of the vinegar you're using, you may need to use more or less.
   
3. Place cooled rice in mixing bowl and pour over the vinaigrette.
   
4. Stir in almonds, raisins and scallions (if using).
   
5. Serve as an entree or as a side dish for pork or poultry.