Grape Black Rice Roasted Broccoli Salad
Ingredients
- black rice
- organic broccoli
- organic seedless black or Muscat grapes
- organic baby spinach, washed
- spring onion
- extra virgin olive oil
- ground cumin
- parsley leaves, washed and torn
- Himalayan sea salt to taste
Dressing
- 1 tablespoon unhulled tahini
- 1 tablespoon brown rice miso paste
- 4 tablespoons freshly squeezed lemon juice
- 3 tablespoons extra virgin olive oil
Preparation
Pre-soak black rice in filtered water for 6-8 hours, then drain and rinse well
Cook black rice until fluffy and tender
Roast broccoli in the oven until tender and slightly charred
Prepare the dressing by whisking together tahini, brown rice miso paste, lemon juice, and extra virgin olive oil
Combine cooked rice, roasted broccoli, grapes, baby spinach, spring onion, parsley, ground cumin, and salt in a bowl
Toss everything with the dressing until well mixed
Serve immediately while warm to enhance flavors, or chill for later use
Tips
Black rice is a high-fiber alternative to brown rice and is well tolerated for IBS symptoms
This salad can be enjoyed cold as a leftover and keeps in the fridge for 3-5 days
