Mar 24 2013

Black Rice Salad

Black rice is one of my new favorite foods. Why I didn’t try it before, I’m not sure, but I’ve recently been once again inspired by Dr. Joel Fuhrman, and I tried it upon his recommendation.

CNN touted that “Black Rice is the new Brown”, and I agree. They also pointed out that “One spoonful of black-rice bran — or 10 spoonfuls of cooked black rice — contains the same amount of anthocyanin (an antioxidant linked to decreased risk of heart disease and cancer, improvements in memory, and other health benefits)¬†as a spoonful of fresh blueberries”.

Not only is it healthy, but it tastes amazing. This salad needs little to no seasoning as a result, and can be served warm or cold. It’s packed with antioxidents, protein, and fiber. Hard to beat!

Ingredients:

1 tbls plus 1 tsp olive oil

1 cup un-cooked black rice

2 cups beans (any kind you like)

8 cups spinach (or as much or little as you like).

Sea Salt – season to taste.

Directions:

Cook the black rice according to package directions, and add 1 tsp olive oil to the boiling water.

Sautee spinach in 1 tbls olive oil until wilted. Add the beans, and cooked rice. Add sea salt if you choose. Serve.

So easy and delicious!

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