Do you like forbidden things? Do you like pina-coladas and getting caught in the rain? The smell of the ocean? Yeah, well, this is about salad, so stay focused. I found this recipe using that nifty Whole Foods recipe app I mentioned in a previous post. This recipe was already gluten free and vegan, but I didn't quite have everything it called for, so I adapted it (again.) I've written the recipe below as I actually made it. Delicious! Nutty and different.
1 cup forbidden rice (on the rice aisle at Whole Foods) I cooked mine in the rice cooker
3/4 cup grated carrots
1 yellow bell pepper, seeded and diced
1 cup cucumber, diced
1 Tblsp. olive oil
1 large zucchini, chopped
2 green onions, white and green parts, chopped
1 Tblsp. apple cider vinegar
1 Tblsp. almond oil
1 tsp. prepared mustard
sea salt
pepper
Toss rice with carrots, yellow pepper, and cucumber in a large serving bowl.
In a medium skillet, heat olive oil over medium heat until hot, but not smoking. Add zucchini and green onions and saute for 5 minutes or until zucchini is crisp tender. Add to rice mixture. In a small bowl, whisk vinegar, almond oil, and mustard, until blended. Drizzle over salad and toss to combine. Salt and pepper to taste.
***Here's a little secret about me. I really dislike raw zucchini. Really. It's like my circus peanut (that's a little message to Lindsey.) But cooked zucchini, I love. So one of the things I really liked about this salad is that the zucchini is cooked. Yum!***
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