3 cups Black Rice- cook as you would Brown Rice. I use 1/4 cup less water per cup of rice than usually suggested.
1/2 cup Raw Cashew Pieces
1 cup Raw Almond Slivers
2 Red Bell Peppers2 Orange Bell Peppers
2 Yellow Squash
2 Celery Stalks
4 Crushed Garlic Cloves
2 Whole Garlic Cloves (add to rice while it's cooking) 2 Handfulls Fresh Mint1 Handful Fresh BasilGround Pink Salt
Ground Black Pepper
1 cup Extra Virgin Greek Olive Oil
1 cup Fresh Lemon Juice
1/2 Cup Ginger Juice (optional)
I have a rice cooker and use the Brown Rice adjustment for Black Rice.
People usually add 2 cups water for every 1 cup Rice, but I prefer 1 and 3/4 cup of water per 1 cup Rice.
I also don't cook it as long as most people would.
I julienne the veggies, then chop then further to make small cubes.
The raw nuts are already in pieces and sliced via Trader Joe's market.
After giving the fresh herbs a bath and spinning dry, I stack them, roll them like a cigar then use scissors to cut them into the bowl that has the veggies.
Dressing- whisk Lemon, Olive Oil, Ginger (optional) Salt and Pepper.
Toss the Veggies together with the Dressing, place in big serving bowl or dish, create a hole for the Rice.
Add rice, drizzle dressing on and garnish with a sprig of fresh Mint or Basil.