4 cups of black rice cooked according to package instructions
4 large carrots, peeled and diced
2 celery stalks, chopped
4 cloves of garlic, minced
Leftover black beans (1 cup or so)
1 jalapeno, diced
1 pepper, diced
1/2 cup of toasted slivered almonds
4 scallions, trimmed and sliced
6-8 chives, chopped
Balsamic vinegar or 1 cup of fresh or jarred salsa would also be a great dressing!
Once the rice is cooked – drain that well and add to a large bowl. In the meantime, add some oil to a sauté pan and add your garlic, carrots, pepper, and celery. Cook for about 8 minutes – stirring occasionally until softened.
In the meantime, add your jalapeño, almonds, scallions, and chives to your rice. Once the hot mixture of veggies is cooked, add that to your bowl as well. I drizzle with a bit of balsamic vinegar and add a pinch of salt and some fresh cracked pepper. Toss well and either refrigerate or serve.
THIS ARTICLE IS COPYRIGHTED BY AMY BURKHART, MD, RD.
Dr. Amy Burkhart is a doctor (M.D.), Registered Dietitian, R.D., and fellowship-trained in integrative medicine. She specializes in treating chronic digestive disorders from an integrative/functional medicine perspective.