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In saucepan combine rice and water. Bring to a boil, cover and reduce to medium-low. Simmer for 15 minutes; drain in sieve and cool slightly, rice will be slightly undercooked. In large bowl, combine rice, chopped spinach, mushrooms, green onions, and diced tomato. Whisk together oil, lemon juice, mustard, sugar, salt and pepper. Pour over mixture and gently toss. Cover and refrigerate for several hours or overnight. To serve mound rice mixture in salad bowl; surround with spinach leaves and tomato wedges.
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill