Forbidden rice salad with vegetables
Ingredients
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
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.
Pairs Well With
Notes
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.
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