Wednesday, March 7, 2018

Black Rice and Sweet Potato Salad with Smoked Paprika Vinaigrette

I recently discovered black rice while strolling the grocery aisles and was very intrigued to try it. Once I found out how nutritious it was, I was even more excited. Also known as forbidden rice, this type is rice is an ancient grain that is high in fiber, protein and antioxidants. In fact, it contains one of the highest levels of anthocyanin found is any known food (the antioxidant similarly found in blueberries, raspberries and cranberries). 

This salad is not only beautiful, but it is full of flavor and texture. Serve this as is or with grilled chicken or salmon.



1. Preheat oven to 425. Line a baking sheet with parchment paper.
2.Bring vegetable stock and salt to a boil in a medium saucepan. Add rice and cover; turn heat to low and cook for 30-35 minutes, or until all the liquid has evaporated and the rice is tender.




 3. Place sweet potato on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper and roast for 25 minutes.



4. Combine vinaigrette ingredients in a large mixing bowl. Add cooked rice, roasted sweet potatoes, cranberries, pistachios and almonds and stir gently to combine. Transfer to a serving dish. Serve warm or keep cold until ready to serve.










 Black Rice and Sweet Potato Salad with Smoked Paprika Vinaigrette
Serves 4

All you need:
2 1/2 cups vegetable stock
1/2 teaspoon salt
1 cup black rice

1 large sweet potato, peeled and diced
2 teaspoons olive oil
Salt and freshly cracked black pepper, to taste

Vinaigrette
1 tablespoon agave nectar
1 teaspoon Dijon mustard
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
2 garlic cloves, finely chopped
1/4 cup olive oil
Salt and freshly cracked black pepper, to taste

1/3 cup dried cranberries
2 tablespoons shelled pistachios
2 tablespoons toasted sliced almonds

All you do:
1. Preheat oven to 425. Line a baking sheet with parchment paper.
2.Bring vegetable stock and salt to a boil in a medium saucepan. Add rice and cover; turn heat to low and cook for 30-35 minutes, or until all the liquid has evaporated and the rice is tender.
3. Place sweet potato on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper and roast for 25 minutes.
4. Combine vinaigrette ingredients in a large mixing bowl. Add cooked rice, roasted sweet potatoes, cranberries, pistachios and almonds and stir gently to combine. Transfer to a serving dish. Serve warm or keep cold until ready to serve.




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