Our divine recipy of the month.
See what is fresh and seasonal in our kitchen
This is so yummy and full of flavor fiber and a stunning lunch.
Black Rice Summer Salad with Dried Cranberries
1 cup Nerone Italian black rice
1/2 cup Dried Cranberries
1 cups Sea salt water
2 cup Boiling water
1 Cucumber, peeled and diced into bite size chunks
1 cup of Mangetout, asparagus or green beans
2 Fresh artichoke hearts cut into four or 4 artichokes in oil
2 tbsp of Avocado Oil
1 tsp Dried basil
1 tsp Paprika
1 tbsp Lemon juiced
1 tsp Soy sauce to taste
1/2 cup Flat leaf parsley
Basil leaves to garnish
1 tbsp Rice or Maple syrup
Bring water to the boil with salt and lid on to make it boil quicker.
Wash the rice 5 times or as instructed on the package. Pour the rice into the cooking with the water, on a low flame leave to boil for 30 mins. Stir in the cranberries, re-cover and turn down the heat to a low simmer until the water is absorbed and the rice is tender about 1 hour in total cooking time. Once cooked take off the heat and allow the rice to cool.
Cut the artichoke hearts into quarters. Steam the vegetables until tender but crisp, about 5 minutes.
Make the dressing by adding the ingredients together in a bowl. Mix well and pour over the rice.
Next mix in the mange tout, artichoke, parsley with the rice and serve with salt and pepper.