October 19, 2012

Forbidden Rice and Pineapple Salad

This is a rice salad that uses black rice.  Thank you Andrea (from www.thehomeschoolingjourney.blogspot.com) for this excellent recipe.  I made it one morning to eat for lunch.  I could not help but sneak many spoonfuls of this salad all morning before serving it for lunch.  I ate it for lunch 3 days in a row!

1 1/2 cups black rice, cooked
1/2 yellow or red bell pepper, seeded and chopped
1 green onion sliced thinly
1/2 cups crushed pineapple
1/2 cup sliced almonds
1/2 cup olive oil
1 tablespoon raw can sugar
1 tablespoon rice vinegar
1 tablespoon wine vinegar
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup kale, diced into bit size pieces
3/4 cup chopped chicken or marinated tofu (optional)

Cook rice according to the package directions.  While rice is cooking make dressing by combining oil, sugar, vinegars, salt and pepper in a blender.  Blend until smooth.  Adjust seasonings to taste.  When the rice is done rinse it with cool water.  Place it in a salad bowl.  Add the bell pepper, onion, pineapple, kale, chicken or tofu, almonds and dressing.  Mix together and blend.  Chill for at least 1 hour. Enjoy!
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