Ingredients
Scale
- 1/2 cup cooked forbidden rice (also called black rice)
- 1/2 pear, chopped
- 1 tablespoon toasted hazelnuts, chopped
- 1 teaspoon lemon juice zest of one lemon
- 1 teaspoon maple syrup
- Pinch of salt
- Freshly ground black pepper
- 1 tablespoon extra virgin olive oil (mild tasting)
- 1/2 cup frozen raspberries, thawed
Optional:
- Fresh herbs
- Chopped spinach
Instructions
- In a bowl, stir together the black rice, chopped pear and hazelnuts. Stir in herbs or fresh spinach, if using.
- In another small bowl, whisk together the lemon juice and zest, maple syrup, salt and pepper (to taste) and olive oil. Stir in the thawed raspberries, being careful not to break them up.
- Pour the raspberry dressing over the salad and stir gently to combine. Serve immediately, or refrigerate for up to three days.