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SideChef
Recipes
Forbidden Rice Salad with Pickled Vegetables

8 INGREDIENTS • 5 STEPS • 45MINS

Forbidden Rice Salad with Pickled Vegetables

Recipe

4.5

2 ratings
Black rice cooks in half the time of brown rice, and is perhaps even more nutritious! It holds its shape incredibly well, which makes it a perfect candidate for a rice salad!
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Black rice cooks in half the time of brown rice, and is perhaps even more nutritious! It holds its shape incredibly well, which makes it a perfect candidate for a rice salad!
author_avatar
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com

45MINS

Total Time

$2.32

Cost Per Serving

Ingredients

Servings
4
us / metric
Carrot
1 1/2 cups
Carrots, peeled, thinly sliced
Radish
1 bunch
Radish, trimmed, thinly sliced
Salt
1 tsp
Olive Oil
1 Tbsp
Fresh Chives
2 Tbsp
Water
1 1/2 cups
Water

Nutrition Per Serving

VIEW ALL
Calories
239
Fat
5.2 g
Protein
5.4 g
Carbs
44.8 g
Love This Recipe?
Add to plan
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Forbidden Rice Salad with Pickled Vegetables
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author_avatar
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com

Cooking Instructions

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step 1
In a medium-lidded saucepan, combine the Black Rice (1 cup) with Water (1 1/2 cups). Bring to a boil, turn the heat down to low, and cover. Cook for 20 minutes, until the liquid is absorbed and the rice is al dente.
step 2
Remove from heat and let stand for 10 minutes, fluff with a fork.

Tags

Dairy-Free
Gluten-Free
Lunch
Snack
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Rice
Salad
Side Dish
Vegetables
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