Most people think of lettuce and boring veggies when it comes to salads but they can be so much more than that. They can be warm and comforting. Hearty and flavorful. And forbidden? If it’s forbidden you know it must be good! Forbidden rice is actually very high in nutritional value and contains 18 amino acids, iron, zinc, copper, carotene, anthocyanin and several other vitamins. The grain has a similar amount of fiber to brown rice and like brown rice, has a mild, nutty taste. I’ve been using quite a lot of forbidden (or black rice as it’s sometimes called) rice lately. My kids think it’s great eating ‘forbidden’ rice and I love it’s hearty texture. Our nights are still very cool here in Southern California and this salad is perfect for those nights. The roasted vegetables are warm and hearty and the dressing is flavorful and light. The perfect salad combination!
For the rice salad:
- 2 cups cooked Forbidden rice, warmed
- 1 can (15 ounces) Eden Organic Beans, drained and rinsed (Garbanzo, Butter Bean or even Northern Beans work great in this recipe)
- 4 medium carrots, cut into thin diagonal slices
- 1 small red onion, thinly sliced
- 4-6 cloves of garlic (use less if you are not a fan of garlic)
- 2 tbsp olive oil
- sea salt and freshly ground black pepper to taste
For the dressing:
- 2 tbsp Djion mustard
- 1 tbsp raw honey or maple syrup
- 2 tbsp apple cider vinegar
- 3 tbsp extra virgin olive oil
- pinch of sea salt and black pepper
- Preheat the oven to 400 degrees.
- Add the cut onions and carrots to a large plastic bag or bowl and set aside.
- Place the garlic on a cutting board and cut lengthwise into thin slices.
Place the garlic on a cutting board and cut lengthwise into thin slices
- Add the garlic to the carrots and onion and drizzle with 2 tbsp olive oil. Season with salt and pepper. Stir well until evenly coated.
- Place the veggies on a baking sheet and place in the oven for 20-25 minutes or until golden brown.
- While the veggies are cooking add all the ingredients for the dressing to a small bowl and whisk together until combined. Pour over the beans and let marinate until ready to serve.
- Place a layer of rice on your plate and spoon some of the beans over top. Remove the veggies from the oven and place a layer over the beans. Serve immediately.
Makes approximately 7 cups.
Serves 2 as a main dish or 4 as a side dish.
Nutrients per serving: Calories: 397, Cal. from Fat: 166, Total Fat: 19g, Sat. Fat: 2.5g, Carbs: 50.5g, Fiber: 7.5g, Sugars: 8.5g, Protein: 10g, Sodium: 169.50mg, Chol: 0mg
Leftover salad can be stored in an airtight container for up to 3 days.
You can eat this salad cold or reheat if you wish.