Black rice salad with fresh vegetables
Black rice salad with fresh vegetables – a quick recipe
5,29 oz of whole black rice
5-6 fresh radishes
1 juice of lemon
1 clove of crushed garlic
a handful of fresh parsley and mint leaves
2 tbsp of extra virgin olive oil
optional 1/2 tsp of pink Himalayan salt
Black rice salad with fresh vegetables – a favorite salad that goes from fall to spring with fresh citrus and parsley and mint leaves.
Boil the black rice in water enough to cover it with a finger.After the rice has cooked, let it cool. Meanwhile, prepare the vegetables – carrots and radishes thoroughly wash, and cut thin slices or strips (in carrots). Fresh leaves are washed thoroughly under running cold water and leave in to drain the excess water. When the rice is cooled, place in a bowl with sliced vegetables, garlic, lemon juice, olive oil and salt, and mix well. Allow 10 minutes from one side to the rice to soak the flavors of lemon and garlic, then add the parsley and mint leaves fresh blend one more time and serve immediately. It is a very nourishing salad, which, if you exclude garlic, you can prepare the evening and you can get the package at the office.
*The picture shown is for illustration purposes only!