This is one of the most amazing rice recipes I’ve ever tasted. It is absolutely delicious! It is by Rebecca Katz, a cook and award winning cookbook author. I make this rice frequently, and I often pair with roasted salmon. Enjoy!
- 2 cups water
- ½ teaspoon sea salt
- 1 cup black rice
- ½ cup diced celery
- ¼ cup diced red bell pepper
- 1 scallion, minced
- ¼ cup finely chopped fresh mint
- 1 avocado, cut in ½ inch dice
- ½ cup cilantro
- ½ cup extra-virgin olive oil
- 1 teaspoon lime zest
- 3 tablespoons freshly squeezed lime juice
- 1 teaspoon grated fresh ginger
- ½ teaspoon Grade B Maple Syrup
- ½ teaspoon salt
In a pot, bring the water and salt to a boil, then stir in the rice. Cover, lower the heat for 20 to 25 minutes, then check the rice. It should be tender, but still with a nice chew.
Fluff the rice with a fork, then transfer it to a bowl and allow it to cool.
Put all of the ingredients of the vinaigrette into a blender and blend until smooth.
Take the rice, vinaigrette and the remaining ingredients (celery, red bell pepper, scallion, mint, and avocado) and combine.
I hope you enjoy this recipe and that it helps you live a better life. I would love to hear from you, so please leave a comment below.
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About Bell Peppers
- Bell peppers are in the nightshade family of plants, along with the chili pepper, cayenne pepper, eggplant, tomato, and potato
- They can come in colors as various as green, yellow, orange, red, purple, brown, and black
- Anti-inflammatory phytonutrients
- Vitamin A (in the form of carotenoids)
- Vitamin C
- Vitamin B6, B2, and B1
- Vitamin E
- Dietary Fiber
- Pantothenic acid
- Vitamin K
- Antioxidant benefits
- Anti-cancer benefits
Selection and Storage:
- Choose peppers with vivid colors, taut skin, and no soft spots, blemishes, or darkened area
- Peppers should be heavy for their size and firm
- Peppers that have not yet reached their optimal ripeness will actually increase in nutrients when left in the refrigerator for ten days or less
- Store them unwashed and uncut with a damp paper towel in the vegetable compartment for seven to ten days
- Wash under cold running water before use
- If it has been waxed, scrub it gently with a natural-bristled brush
- Cook on low heat for short periods to preserve nutrients
In collaboration with Soul Food Salon, each week we will feature a delicious and seasonal ingredient (recipe + some interesting wellness facts). Please share pictures of your meals on Instagram using the hashtag #SoulFoodSalon and follow us at @JudithDuval and @SoulFoodSalon. We can’t wait to cook with you!