Super Salad with Black Rice, Beets and Pomegranate Seeds
When I first discovered Black Forbidden Rice I was truly amazed at all the health benefits it offered. This rice is a true medicine food and now days available for anyone to use. This beautiful grain inspires me to create new recipes, and find new ways to enjoy it. Following salad served on a bed of super greens, makes a satisfying main course for lunch.See if you like it!
Ingredients:
3 cups of black rice, cooked
4 beets, baked
seeds of 1 whole pomegranate, reserve 1-2 tablespoons for serving
1 cup of slightly roasted walnuts, chopped
1/2 of red onion, finely diced
for dressing:
1/4 cup of lemon juice
2 tb spoon of balsamic vinegar
2 tb spoon of apple cider vinegar
1 tb spoon of maple syrup
1/2 cup of extra virgin olive oil
1-2 garlic cloves, finely minced
1/2 teaspoon of sea salt, adjust to taste
pinch of red pepper flakes
feta cheese made of sheep milk, goat cheese or fermented cashew cheese
Directions:
Prepare rice. Rinse 2 cups of rice under cold water, until water runs clear. Cover rice with 3 1/2 cup of water and let it soak for about 2-4 hr or over night. Soaking of rice or any other grains allows them to be properly digested. Do not rinse. Bring rice, water and 1/2 teaspoon of salt to a boil, reduce heat to low, cover with the lid and cook until rice is tender and most of water has been absorbed, about 35 min. Let it cool completely.
Prepare beets. Preheat the oven to 350F. Bake beets in covered clay dish for 45-60 min, until tender and easily pierced with a knife. Remove beets from the oven , completely cool them, peel the skin off . Shred the beets or slice them in small cubes.
Prepare the dressing. Put all the dressing ingredients in a small glass jar with a fitted lid and shake well until combined.
In a big salad bowl combine cooked black rice, shredded or sliced beets, pomegranate seeds, onion and walnuts with dressing and toss well to combine.
Serve it over greens, top it with more pomegranate seeds. Sprinkle with feta or cashew cheese.