recipe of the month
½ cup black rice
1 carrot, shredded
½ green bell pepper, diced
½ pint grape tomatoes, halved
¼ cup dried cranberries, chopped
¼ cup slivered almonds
1 teaspoon (tsp) grated ginger
1 tablespoon (tbs) soy sauce
2 tbs honey
1 tbs light sesame oil
½ tsp black pepper
Rice: Boil black rice in 2 cups of water until softened, adding additional water as necessary. Remove from heat and allow to cool completely.
Sauce: Combine all sauce ingredients in bowl; set aside to marinate for 15 minutes or longer. Add sauce to cooled rice and combine.
Salad: For added color and fiber, toss rice and sauce mixture with your favorite greens (arugula, spinach and shredded kale work well). Serves four as a side salad.
Per Serving: 218 calories; 32 grams (g) carbohydrates; 5 g protein; 8 g fat; 2.58 g fiber; 34 g calcium; 244 milligrams (mg) sodium; 0 mg cholesterol.
Source: Recipe courtesy of www.blackrice.com.