Forbidden rice salad with vegetables


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Serves | Prep Time | Cook Time

Why I Love This Recipe

Forbidden rice, a deep purple grain with a nutty flavor, is packed with antioxidants — as are the carrots, yellow bell pepper, zucchini and scallions in this tasty dish. This dramatically colored rice salad is sure to impress guests at your table.


Ingredients You'll Need

1 cup forbidden rice, prepared according to package directions and cooled
3/4 cup grated carrots
1 yellow bell pepper, seeded and diced
1 cup sliced cucumber
1 tablespoon extra virgin olive oil
1 large zucchini, chopped
2 scallions, white and light green parts, chopped
1 tablespoon white wine vinegar
2 tablespoons walnut or macadamia nut oil
1 teaspoon Dijon mustard
sea salt
Pinch of cayenne pepper


Directions

Toss rice with carrots, yellow pepper and cucumber in a large serving bowl.


Set aside.


In a medium skillet, heat olive oil over medium heat until hot but not smoking.


Add zucchini and scallions and sauté for 5 minutes or until zucchini is crisp tender.


Add to rice mixture.


In a small bowl, whisk the vinegar, oil, mustard, salt and cayenne together until slightly thickened.


Drizzle dressing over salad and toss to combine.


Taste and adjust seasoning.


Questions, Comments & Reviews



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