Idiots in the Kitchen: Purpled Bruise Rice Salad

Since I’m not one of those girls who is naturally gifted with awesome in the kitchen, I like it when I have no recipe yet come up with something I’d like to have a second time.  So, hold on to your hats, folks.  I promise that the bumpy ride is worth the trip!

today's lunch:  leftover rice salad on sweet potato
today’s lunch: leftover rice salad on sweet potato

Ingredients

  • two handfuls of brown rice
  • a handful of pearled farro
  • a handful of red quinoa
  • a handful of black rice
  • a handful of wild rice
  • celery (2 stalks)
  • red bell pepper (whole)
  • carrot (I used 1/2 carrot because it was the length of my forearm!)
  • avocado
  • 1 can (organic) black beans
  • black olives (canned organic)
  • raisins
  • onion powder
  • balsamic vinegar
  • lime

Directions

1.  Cook all the grains together until done.  [Please note that I was cooking for one and ended up with enough food for three meals!  Adjust your amounts accordingly.]

2.  Rinse the black beans and warm them up.

3.  Play slicey-dicey with the carrots, pepper, and celery.  As for the avocado, it can be chopped or mashed depending on your preference.

4.  Dump everything together with the raisins and a handful of chopped black olives (for salty tang).

5.  Add a few dashes of onion powder and a few sprinkles of balsamic vinegar.

6.  Squeeze in juice of 1 lime and mix the salad well.

This is good warm or cold.  I really think it tastes wonderful over hot sweet potato or a bed of leafy greens!  Very filling…

And, yes, you’ve done it right if it comes out looking like a dreadful chunky purpled bruise.

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