Forbidden Rice and Vegetable Salad with Walnut Oil Vinaigrette
4

Serves 4

Forbidden rice, a deep purple grain with a nutty flavor, is packed with antioxidants — as are the carrots, yellow bell pepper, zucchini and green onions in this tasty dish. This dramatically colored rice salad is sure to impress guests at your table.

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    Ingredients: 
    • 1 cup forbidden rice, prepared according to package directions and cooled
    • 3/4 cup grated carrots
    • 1 yellow bell pepper, seeded and diced
    • 1 cup sliced cucumber
    • 1 tablespoon extra virgin olive oil
    • 1 large zucchini, chopped
    • 2 green onion, white and light green parts, chopped
    • 1 tablespoon white wine vinegar
    • 2 tablespoons walnut or macadamia nut oil
    • 1 teaspoon Dijon mustard
    • 1/8 teaspoon sea salt
    • pinch of cayenne pepper
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    Method: 

    Toss rice with carrots, yellow pepper and cucumber in a large serving bowl. Set aside.

    In a medium skillet, heat olive oil over medium heat until hot but not smoking. Add zucchini and scallions and sauté for 5 minutes or until zucchini is crisp tender. Add to rice mixture. In a small bowl, whisk vinegar, oil, mustard, salt and cayenne together until slightly thickened. Drizzle dressing over salad and toss to combine. Taste and adjust seasoning.

    Nutritional Info: 
    Per Serving:290 calories (110 from fat), 12g total fat, 1g saturated fat, 0mg cholesterol, 340mg sodium, 42g carbohydrate (5g dietary fiber, 5g sugar), 7g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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