Extraordinary Black Rice, Orange, Apricot Salad

Ingredients:

• 1 1/2 teaspoons finely grated orange zest
• 2 cup Extraordinary Black Rice
• 3 cups water & 1 cup coconut milk or organic canned coconut milk
• 1/4 cup extra-virgin olive oil
• 1 medium red onion, thinly sliced
• Salt and freshly ground pepper
• 1/3 cup fresh orange juice
• 2 tablespoon fresh lemon juice
• 1 garlic clove, minced
• 1/2 cup fresh or dried apricots, cut into 1/3-inch dice
• 4 scallions, thinly sliced
• 2 cups baby arugula leaves

If no nut allergies… you may add a handful of shelled Pistachios (toasted lightly in oven with a little salt)

You may also use ½ cup fresh diced Mango in this dish in place of or in addition to the Apricots.

Here's how to make this dish:

1. Bring 1 large saucepan of salted water to a boil. Add Extraordinary Black Rice to the pan. Cover and simmer over moderate heat until tender, about 25 minutes for the Extraordinary Black Rice. Place parchment paper on the baking sheet, makes for easy clean up. Drain the rice and spread them out on baking sheets to cool.

2. In a medium skillet, heat 1 tablespoon of the olive oil. Add the red onion, season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until golden brown, about 10 minutes. Let cool.

3. In a large bowl, combine the orange juice, orange zest, lemon juice, garlic and the remaining 3 tablespoons of olive oil; season with salt and pepper. Add the Extraordinary Black Rice, onion, apricots, and scallions and toss well. Serve with the arugula.

MAKE AHEAD OF TIME
The cooked rice and the dressing can be refrigerated separately overnight. Bring to room temperature before proceeding with the recipe.

 Recipe created by: Alan Sklar – the guy who in the 80’s produced Jane Fonda’s Workout and is now making sure you eat right with Bgreen, Organic, Gluten-Free, Non–GMO foods.