Forbidden Rainbow Salad

Share This Recipes

Share on facebook
Share on linkedin
Share on twitter
Share on email

INGREDIENTS:

2 cups uncooked forbidden rice (black rice)
2-14.5oz cans salt free garbanzo beans, rinsed & drained
1 bunch fresh cilantro, chopped
2 cups Roma tomatoes, chopped
1 small red onion, chopped
1 fresh jalapeño, chopped & deseeded or 1/4-1/2 tsp dried jalapeño pepper
8 fresh lime juice & zest or more to taste
1 large avocado, chopped

PREPARATION:

1-Cook forbidden rice to your preferred method of cooking. Put in a glass bowl and set aside to cool.
2-Once the rice has cooled, add the remaining ingredients to the rice, except the avocado.
3-Add the lime juice and zest. Toss gently
4-Add the chopped avocado before you are ready to serve. Enjoy

CHEF’S NOTE:

To cook the forbidden rice in the instant pot, simply rinse 2 cups of the rice, add to the pot, along with 2 1/2 cups of water. Close the lid, seal and set the timer on manual for 22 minutes. Let pressure come down naturally for 10 minutes and then release the rest of the pressure. Fluff the rice with a fork.

Please leave your comments questions here and Shayda will reply.

Leave a Comment

Your email address will not be published. Required fields are marked *

More To Explore