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This lunch is inspired by Mediterranean flavors are given an Ayurvedic spin with that irresistible sweet, sour and salty rasa. You can pair this with rocket salad for Pitta and Kapha, Vata would enjoy feta cheese. Remember we make food in bliss and eat in bliss.  This dish is finished from start to finish in 40 minutes.

Black Rice Summer Salad with Dried Cranberries

Serves 4

 

Ingredients

1 cup Nerone Italian black rice

1/2 cup Dried Cranberries

3 cups salted water

1 cucumber, diced

2 tbsp of Avocado Oil

1 cup of Asparagus 1inch 

4 artichoke hearts (fresh or canned)

1 Feta cheese (optional)

 

Dressing

1 tsp dried basil

1 tsp paprika

1 lemon juice

1 tsp rice syrup or maple syrup

1 tsp Himalayan salt

1/2 cup flat leaf parsley cut

Basil leaves to garnish

 

 

Method

 

  1. Bring water to the boil with salt, in a pan which has a lid, place on to make it boil quicker.

  2. Wash rice 5 times or as instructed on the package.  Stir into the water and simmer for 30 mins.  

  3. Stir in the cranberries, re-cover and simmer until the water is absorbed and the rice is tender.   Allow it to cool once cooked.

  4. Clean the artichokes if fresh, then slice them thinly, with the asparagus steam until tender about 4 - 6 minutes.  If you use them from a can you cut them into quarters and add them into the rice.

  5. Gently add the rest of the ingredients together and season with salt and pepper.  

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