Forbidden Rice Salad with Cauliflower

Forbidden Rice Salad~A Stack of Dishes   Because you’re going to gorge on Turkey, stuffing and pie…. oh yes… the pie… Make a batch of rice, dress it, and keep it in the fridge. Then steam or sauté some veggies, add some greens, and keep on shopping/cooking/eating….  you get the picture.

Forbidden Rice Salad with Cauliflower
Forbidden or black rice can be found in the Asian aisle at your market. It's rich in antioxidants and has a lovely chewy texture. In a pinch you can switch it out with Jasmine or Brown rice.
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313 calories
46 g
1 g
12 g
6 g
2 g
344 g
75 g
3 g
0 g
10 g
Nutrition Facts
Serving Size
344g
Servings
8
Amount Per Serving
Calories 313
Calories from Fat 107
% Daily Value *
Total Fat 12g
19%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 1mg
0%
Sodium 75mg
3%
Total Carbohydrates 46g
15%
Dietary Fiber 3g
11%
Sugars 3g
Protein 6g
Vitamin A
10%
Vitamin C
68%
Calcium
6%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups black rice
  2. 3.75 cups water
  3. pinch of salt
  4. 1 head of cauliflower, broken into bite size florets
  5. 1 tbsp lemon zest
  6. 3 Tbsp lemon juice
  7. 1 tbsp mayonnaise
  8. 1 tsp dijon mustard
  9. 6 Tablespoons olive oil
  10. 2 Tablespoons fresh minced tarragon
  11. 10 cups mixed baby salad greens
Instructions
  1. Place the rice, water and salt in a rice cooker and set to cook. Alternatively cook in a pot, bringing the water to a boil, then reducing to a simmer. Cover pot and cook until water is absorbed and the rice is tender. About 20 minutes.
  2. In a large skillet over medium heat, warm 1 tablespoon olive oil. Add the cauliflower and cook without stirring until charred on bottom side, about 3 minutes, then turn and repeat. Add 2 Tablespoons of water, cover the skillet and cook for another 2-3 minutes until cauliflower is tender. Season with salt and pepper.
  3. In a medium bowl combine: zest, lemon juice, mayonnaise, mustard and 5 tablespoons olive oil. Whisk until emulsified, then season with salt and pepper to waste.
  4. When the rice is done and still warm, toss with half of the dressing, then add the tarragon.
  5. Let rice cool for 10 minutes, then add the cauliflower and the remaining dressing.
  6. Serve over greens
beta
calories
313
fat
12g
protein
6g
carbs
46g
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A Stack of Dishes http://www.astackofdishes.com/
Forbidden Rice Salad~A Stack of Dishes

Comments

  1. My gal is a big cauliflower fan so I will show her this. Never had black rice so that is a new one for me.