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!
Start with a bed of romaine:
Add the cooked, cooled black rice:
Top with apples, onions and bell peppers:
It’s the layers that make something interesting. Top with a simple dressing, and…
Delicious! This salad probably serves 2-4 people but I eat the whole thing myself.
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)
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
Layer romaine, rice, onions, peppers and apples on a serving dish. Mix and pour dressing ingredients over the top. Serve immediately.