forbidden rice salad

forbidden rice salad

For tonight's dinner I've made an assortment of salads to serve with burgers for a refreshing, tasty, quick dinner.  I love salads because they're a great way to get variety into your diet and can go with almost anything.  Of course I don't mean the typical green tossed salad.  I'm talking salads with a little oomph and lot of tasty ingredients.

This picture on the left is the forbidden rice salad we'll be having, along with a fruit salad and a savoy slaw, with dinner tonight.  I love forbidden rice.

A black rice with a rich delicious flavor this is a whole grain and provides an antioxidant punch.  It provides a particular antioxidant called anthocyanin (which is also found in blueberries and blackberries) believed to help prevent inflammation, diabetes, and reduce or limit cancer-caused DNA damage.  Regardless of the health effects of the antioxidant properties there is no disputing the fact that this is a tasty way to add more whole grains to your diet.

Forbidden Rice Salad

1 cup black rice
1 3/4 cup water
1/2 teaspoon sea salt
1/3 cup pine nuts
1 large carrot
1 rib celery leaves included
1 red bell pepper
3 spring onions
1 cup edamame
1 tablespoon olive oil
2 tablespoons walnut oil
1 tablespoon water
1 teaspoon dijon mustard
sea salt and pepper

put rice, water and salt into a pot and bring to just under a boil on the stovetop
cover, reduce heat and cook until rice is done 20-25 minutes

while the rice is cooking toast pine nuts in a dry pan until just starting to turn brown
remove from heat and let sit

dice the vegetables except the edamame
note:  I use the large shred on my box shredded to get large slivers of carrot rather than a dice
combine the vegetables together in a bowl
note 2:  unfortunately I discovered I am out of edamame, the recipe really is better with them in there

in a separate container whisk together the oils, vinegar, water, mustard, salt and pepper
note:  I like to use walnut oil because it compliments the nutty taste of the rice and the flavor of the pine nuts

when the rice is done uncover it, remove from heat and let it sit 10-15 minutes to cool off and to stop steaming
combine all ingredients together, toss well and refrigerate for 2-4 hours before serving