Description
This black rice and cranberry salad is not only great for satisfying your hunger but also for feeding your gut microbes. Polyphenols from the black rice, cranberries and almonds have the ability to influence the growth of beneficial gut microbes helping to support good gut and immune health.
Ingredients
Scale
Salad
- 1 cup of black rice
- 8 cups of rocket
- 3/4 a cup of flat leaf/Italian parsley
- 1/2 a cup of cranberries
- 3/4 a cup of roasted almonds
- 1 cucumber, finely diced
Simple Vinaigrette
- 1/4 cup of extra virgin olive oil
- Juice from 1/2 a lemon, about 3 tbs lemon juice
- 2 tbs honey
- 3 tsp dijon mustard
Instructions
- Preheat the oven to 180 degrees.
- Place one cup of black rice into a pot of two cups of boiling water. Cook for 30 minutes before turning off the heat and covering with a lid for 10 minutes. Leave aside to cool.
- Place the almonds on a tray lined with baking paper. Bake in the over for seven to ten minutes or until they turn a golden brown. Set aside to cool.
- Make the simple vinaigrette by placing all of the ingredients in a lidded jar and then shake well to combine. Store the vinaigrette in the fridge until you are ready to serve the salad.
- Finely dice the cucumber and place in a large salad bowl with the rocket and parsley.
- Top with the cooled rice, toasted almonds and cranberries.
- Drizzle the dressing on top of the salad or serve alongside to be added just before eating.