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Combine both rices and water in a saucepan, bring to a boil over medium-high heat, stir once, reduce heat to low, cover and let cook about 45-60 minutes, until most or all of the water is absorbed and rice is soft.
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Drain rice if needed and return to saucepan.
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Add spinach to saucepan and cover for about two minutes until spinach is slightly wilted.
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Make the cherry vinaigrette by combining 1/2 of the cherries, olive oil, white balsamic vinegar, and 1/8 teaspoon of salt in a blender or food processor and blending until smooth. Add most of the dressing to the saucepan and stir to combine.
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Add pecans and most of the remaining cherries. Salt as needed.
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Pour into a serving dish.
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Top with the remaining cherries, the remaining dressing, the goat cheese and the basil.
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Serve immediately.