Forbidden Black Rice Salad Recipe

Enjoy a flavorful and nutritious dish with this Forbidden Black Rice Salad recipe. Made with a mix of colorful vegetables and a tangy vinaigrette dressing, this salad is packed with antioxidants and vitamins. It's a refreshing and satisfying option for a light lunch or as a side dish for any occasion. The forbidden black rice adds an exotic touch to this salad, making it a true culinary delight.

Ingredients

• 1 cup forbidden black rice
• 2 cups water
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cucumber, diced
• 1 carrot, shredded
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup dried cranberries
• 1/4 cup sliced almonds
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1 clove garlic, minced
• Salt and pepper to taste

Directions

1. Rinse the forbidden black rice thoroughly under cold water.
2. In a saucepan, bring the water to a boil. Add the black rice and reduce heat to low. Cover and simmer for 25-30 minutes, or until the rice is tender.
3. Once cooked, remove from heat and let it cool to room temperature.
4. In a large bowl, combine the diced red and yellow bell peppers, cucumber, carrot, chopped cilantro, mint leaves, red onion, dried cranberries, and sliced almonds.
5. In a small bowl, whisk together the olive oil, lemon juice, honey, minced garlic, salt, and pepper.
6. Pour the dressing over the salad ingredients in the large bowl and toss well to combine.
7. Add the cooled black rice to the bowl and gently mix until everything is evenly distributed.
8. Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
9. Serve chilled and enjoy!

Interesting Facts