Incredible Black Rice Salad

This is one of my favorite things to eat for lunch.  Black rice has more antioxidants that blueberries and contains iron, minerals and fiber.  I like to soak the rice the day before, then cook and it cool it in the refrigerator so that it becomes a resistant starch, a starch that feeds and nourishes intestinal flora.  Add in crunchy apples and colorful peppers, and you have a dish to fuel your cells!

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Start with a bed of romaine:

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Add the cooked, cooled black rice:

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Top with apples, onions and bell peppers:

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It’s the layers that make something interesting.  Top with a simple dressing, and…

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Delicious!  This salad probably serves 2-4 people but I eat the whole thing myself.

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Recipe:

1 head romaine, chopped

1 c. cooked black rice, cooled

1/2 a bell pepper (any color but green…green isn’t ripe yet, did you know that?  Makes you burp!)

1/4 c. thinly diced onion

1/2 of an apple (granny smith is best, but any will work)

Dressing:

2 T. lemon juice

2 T. white wine vinegar

1/4 c. olive oil

1 t. Dijon mustard

1 clove garlic, minced

coarse black pepper, to taste

 

To Assemble:

Layer romaine, rice, onions, peppers and apples on a serving dish.  Mix and pour dressing ingredients over the top.  Serve immediately.

 

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