Forbidden Rice Salad with Cauliflower

  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

2013-11-19 09:33:25

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.

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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

By Gail Watson~A Stack of Dishes

beta

calories

313

fat

12g

protein

6g

carbs

46g

more

A Stack of Dishes https://www.astackofdishes.com/

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