Black Rice Salad
Garden Fresh Black Rice Salad
1 cup black rice, rinsed
2 cups water
2 tablespoons white balsamic vinegar
2 garlic cloves, crushed
1/4 teaspoon sea salt
¼ teaspoon fresh cracked black pepper
¼ cup extra-virgin olive oil
½ sweet onion, diced
1 yellow bell pepper, seeded and diced
1 cup chopped baby spinach
½ cup chopped sun dried tomatoes
1/2 cup crumbled feta or goat cheese
5 large fresh basil leaves, chopped
Place rinsed rice in a large saucepan with 2 cups water. Bring to a boil, cover, reduce heat, and simmer 40 minutes. Remove from heat and let steam for 10 minutes.
In separate bowl, combine white balsamic vinegar, garlic, sea salt and fresh cracked pepper in a medium bowl and whisk until blended. Slowly whisk in olive oil to blend.
In large bowl, drizzle vinaigrette over cooked rice and gently toss. Add in diced onion, chopped spinach, sun dried tomatoes and crumbled cheese and gently mix. Sprinkle with fresh chopped basil. Season with additional fresh cracked black pepper if desired
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Seasons begin and seasons end. The Spring emerges with high anticipation of warmer and sunnier days. The gardens come back to life with delicate green shoots and buds of what will be adored and eaten in the days ahead. In the meantime, we still need to eat. Some places never stop with a growing season but those places are usually visited by the rest of us for only a week or 10 days at time. Thank goodness we live in modern times and have quite an easy access to fresh produce any time of the year. If you have not adhered diligently to your New Years resolutions of a healthier eating lifestyle, now is the time for renewal and upping your game. This recipe is so quick and easy and full of fresh produce, there will be no excuse for lack of something fabulous to make for your next ‘next.’ This will give you a good template for what you can easily put together to ensure your overall daily Superfood intake as well as pure culinary enjoyment . Cheers, Megan
