Forbidden Rice Salad with Sesame Ginger Dressing

Like brown rice, black rice is unpolished, meaning that the hull of the grain is intact. But unlike brown rice, black rice contains anthocyanins, the same antioxidant compounds that make blueberries a valuable additions to our diets. These compounds are what turn the rice (and the water) a deep purple as it cooks. The cooked black rice grains remain toothsome with a delicious nutty and slightly sweet flavor. As an even more nutritious, adding greens and squash with a ginger and sesame oil dressing for a salad bowl that you can have anytime of day.

Recipe inspiration: What’s Cooking Good Looking 

Forbidden Rice Salad with Sesame Ginger Dressing

Serves 2

Ingredients:
1 cup of black forbidden rice
1 cup butternut squash, diced
extra virgin olive oil
sea salt & pepper to season
2 handfuls of arugula or leafy greens of your choice
1 red onion, sliced
Avocado oil or coconut oil
sea salt
2 T. toasted sesame seeds
2 T. toasted pumpkin seeds
Dressing:
2 tsp. freshly grated ginger
1 clove garlic, pressed
1 shallot, minced
1 tsp. of honey or maple syrup
juice of 1 lime
1 tsp. tamari or coconut aminos
1 tsp. sesame oil
3-4 T. olive oil

Directions:

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

Cook forbidden rice according to package directions.

Add toasted sesame seeds and toasted pumpkin seeds into a coffee grinder or use a mortar and pestle to grind seeds into a powder. Set aside.

Place the squash onto the baking sheet and drizzle with olive oil and season with salt and pepper. Roast for approx. 25 minutes, until fork tender. Set aside.

To make the dressing, add all ingredients into a blender. Pulse a few times and then run the food processor continuously while you add the olive oil until emulsified.

Heat avocado or high heat coconut oil in a skillet. Add the onion with a pinch of salt and cook for several minutes until very soft. Then toss in your greens and saute for 1-2 minutes, just until barely wilted. Quickly remove from the heat and season with a pinch or two of salt.

Build your salad by tossing the squash and rice, then folding in the spinach and onions and toss with dressing. Top with your sesame seed and pumpkins seed.