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Author Notes: Black rice serves as a floral and nutty canvas to sweet, creamy, roasted new potatoes, tangy capers, and fresh micro greens. Every bite is chewy, creamy, and fresh, an explosion of amazing flavors, that tastes even better the next day, folded into greens. —Tasty Plan
Tangy Dijon Dressing
- 2 tablespoons good quality extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon dijon mustard
- In a small bowl whisk all ingredients together until well incorporated. Set aside.
Black Rice Salad with Potatoes and Capers
- 1 cup black rice
- 2 cups water, plus more for soaking
- 2 tablespoons olive oil for cooking
- 1 pinch sea salt
- 1/2 pound new or fingerling potatoes
- 1 cup micro greens, or alternatively baby greens of choice
- 2 tablespoons capers
- For improved digestion, and quicker cook time, place rice in a large bowl with two cups of water and soak for at least 8 hours before cooking. Though this step is optional, soaking the rice will shorten cook time to 15 minutes. Unsoaked rice will take up to 60 minutes to cook.
- Preheat oven to 400 degrees Fahrenheit.
- Place quartered baby potatoes in baking sheet. Drizzle with one tablespoon of olive oil and a pinch of salt. Toss until potatoes are well coated. Place in oven and roast for 30-35 minutes. Potatoes are ready when golden brown.
- Rinse soaked rice through a sieve. Place in a large pot with 2 cups of water, a hefty pinch of sea salt and remaining tablespoon of olive oil. Bring water to a boil over high heat.
- Once water is boiling, reduce to a simmer and cook, uncovered until most of the water has been absorbed.
- Reduce temperature to low, cover, and cook for 10-15 minutes.
- Once rice is fully cooked, (chewy with a slight bite), remove from heat and let cool for five minutes.
- To assemble salad, place warm rice, potatoes, capers, and dressing in a large bowl. Toss until everything is evenly coated. Add micro greens and cilantro. Toss again and serve immediately.
- This salad can be made up to a day ahead, just make sure to add the micro greens and cilantro when ready to serve to preserve freshness and color.
- This recipe was entered in the contest for Your Best Dinner That Makes a Good Lunch