The mixed vegetables give a rainbow of healthy antioxidants. They sit on a bed of black rice, also called forbidden rice, which adds extra fiber and keeps you full longer. Add a piece of salmon or chicken if you want extra protein.
Active time: 10 minutes | Total time: 25 minutes
Black Rice and Mixed Vegetable Salad
Ingredients
- 2 cups cooked black (forbidden) rice
- 2 medium tomatoes, diced
- 1 large carrot, cut into thin ribbons
- 1 cup low‑sodium canned chickpeas, rinsed
- 1 yellow bell pepper, diced
- 1½ cups baby arugula or mixed baby greens
- 1½ cups shredded red cabbage
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 2 tbsp tahini
- 2 tbsp warm water (more if needed)
- ½ tsp ground turmeric
- ½ small garlic clove, grated
- ½ tsp salt
Directions
- Warm the rice as the package directs, then let it cool for about 10 minutes. Spread the rice evenly onto four plates.
- In a bowl, whisk olive oil, lemon juice, tahini, warm water, turmeric, garlic, and salt until smooth. Add a splash more water if the dressing is too thick.
- Combine tomatoes, carrot ribbons, chickpeas, bell pepper, greens, and red cabbage in a large bowl. Pour the dressing over the veggies and toss gently.
- Spoon the dressed vegetables on top of the rice on each plate. Sprinkle a few fresh blueberries for a sweet finish, then serve right away.
Serves: 4 | Serving size: ½ cup rice + ¼ cup dressed veggies
Nutrition per serving: 336 calories, 14 g total fat (2 g saturated), 7 g monounsaturated, 3 g polyunsaturated, 0 mg cholesterol, 393 mg sodium, 46 g carbs, 7 g fiber, 6 g sugar, 9 g protein.
Additional nutrients: 8 % calcium, 571 mg potassium, 208 % vitamin A, 108 % vitamin C.