A refreshing and nutritious quick meal, Harvest Salad requires only two components- cooked Forbidden Rice (also known as black rice) and seasonal fresh vegetables. The sweet peppers which predominate in this recipe lend it vibrant flavor and color and contrast dramatically with the deep purple hued rice. Select three or four varieties of raw vegetables, cut them into roughly uniform pieces, and toss with rice. A sprinkling of fresh herbs adds a lively dimension to the salad; it's worth taking the time to track some down. If you don't have black rice, short grain brown rice works equally well.
Harvest Salad with Forbidden Rice
2 cups cooked black rice (room temperature)
2 - 3 sweet peppers of various colors, diced
1 carrot, diced
2 handfuls small arugula leaves
1 ripe tomato, diced
1 tablespoon fresh marjoram or oregano leaves
or a few torn basil or mint leaves
1 tablespoon olive oil
3 or more tablespoons rice vinegar, lemon juice or lime juice
sea salt to taste
Place rice in a bowl. Add vegetables and toss gently. Sprinkle with herbs, olive oil, vinegar and sea salt and toss again. Adjust seasoning and serve immediately. Salad may be assembled several hours ahead of time without the last three ingredients, which should be added just before serving.
Note: For instructions on cooking black rice, see post entitled "Forbidden Rice".
