Forbidden Rice Spring Vegetable Salad

I love forbidden black rice, because it is so beautiful!  It is also tasty and good for you, so it is the perfect base for using in a salad!  Here, I combine it with spring veggies in a light lemon dressing for a great side dish, or it could be made as a main dish with 1 cup cooked chickpeas added for extra protein and to make it a little more substantial.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

Twitter Facebook

Servings: 4 | Prep Time: 10 minutes | Cook Time: 25 minutes | Ready in: 35 minutes

Ingredients

• 1 cup forbidden black rice
• 1 1/2 cups filtered water
• 1 cup organic asparagus, cut into 1 inch pieces
• 1 medium organic carrot, peeled and cut julienne or shredded
• 1/2 cup orginic radishes, sliced
• Dressing:
• 3 Tbsp lemon juice
• 3 Tbsp olive oil
• 1 Tbsp maple syrup
• 1/2 tsp sea salt

Instructions

1. Combine the rice and water in a pot, and bring to a boil. Lower to a simmer, and cook for about 25 minutes or until the rice is tender.  Rinse under cold water and drain well.
2. Add the rice to a bowl, along with the veggies, and all of the dressing ingredients.
3. Toss to coat, and serve.