Black Rice Salad
1 cup black rice
4 asparagus spears, sliced diagonally
3 small organic carrots, sliced
Approximately 10 baby patty pan squash, washed and trimmed
1 small fennel bulb, thinly sliced
2 scallions, sliced
½ cup arugula
½ cup rough chopped heirloom tomatoes
¼ cup chopped parsley
¼ cup chopped cilantro
¼ cup chopped fresh mint
1 clove garlic, chopped
1/3 cup Sicilian Lemon White Balsamic
1 Tbsp finely chopped preserved lemon
2 tsp Seasons Turkish Seasoning
1 tsp Fleur De Sel Premium Salt
½ tsp Seasons Pepe e Aglio (black pepper blend)
½ tsp Seasons Spanish Smoked Paprika
1 cup Seasons Early Crush Arbosana Extra Virgin Olive Oil
Cook rice according to package directions (may be done the day before and refrigerated overnight).
Combine dressing ingredients in a small bowl and whisk to combine.
Combine asparagus, carrots, squash, and fennel with half of the dressing. Add remaining half of dressing to cooled rice. Allow to rest for approx. 2 hours in the refrigerator.
Just before serving, toss vegetable mixture and rice mixture with arugula, tomatoes, scallions, and chopped herbs.