Black rice is so nutritionally dense that is considered a superfood. Although it appears black, it is actually very, very dark purple. The purple hue is due to a high concentration of anthocyanins, which are excellent for heart health and preventing cancer. In the days of old, black rice was reserved for royalty and their concubines. Anyone else caught eating it would be in big trouble!
- 2 cups black rice, prepared according to instructions (remember to soak overnight)
- 1 lemon, juiced
- 2 Tbsp real maple syrup
- 2 Tbsp rosemary sprigs, diced
- 4 cloves garlic, crushed (divided)
- 1 cup chickpeas, freshly cooked or canned
- 2 Tbsp extra virgin olive oil
- 1 cup sweet potatoes, diced into ¼ inch cubes
- 1 cup broccoli florets
- 1 avocado, diced
- 1 tsp sea salt (or to taste)
- freshly ground black pepper, to taste
Preheat oven to 400. Combine lemon juice, maple syrup, rosemary and half the garlic in a small bowl and set aside. Toss chickpeas with oil and remaining garlic. Spread on a cookie sheet and bake about 15 minutes, turning once or twice.
Steam the sweet potatoes until soft. Using the same water, steam broccoli for 7 minutes or until desired tenderness. Combine rice, dressing, sweet potatoes, chickpeas, broccoli, salt, and pepper. Top with diced avocado.
Image credit: Lisa Mair (who is not a professional food photographer – this looks much better in real life!)
Sorry, comments are closed for this post.