Moroccan Forbidden Rice Salad

Name: Moroccan Forbidden Rice Salad
Ingredients: 4 cups water; 2 cups forbidden rice (also called black rice, rinsed); 1 teaspoon kosher salt (plus more to taste); 1/2 cup extra virgin olive oil; 3 tablespoons lemon juice (plus 1 tablespoon lemon zest); 1 3/4 cups cooked chickpeas (or one 15-ounce can, rinsed); 2/3 cup chopped pitted Medjool dates (about 6 total); 1/2 cup pistachios (salted or unsalted) (toasted, plus more to garnish); 1/2 cup finely chopped fresh cilantro (plus leaves to garnish); 1/4 cup finely chopped scallions (white parts only); 1 1/2 teaspoons ground cardamom; freshly ground pepper (to taste)

www.brainhealthkitchen.com

Say good-bye to boring grain salads. This one, made with brain healthy Forbidden Rice, is intensively flavorful and ready for riffing to make it your own.

View full recipe on www.brainhealthkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.brainhealthkitchen.com.

Share this recipe:

Cooking tools: