Preparation & Cooking Time 35 minutes
Serves 2
INGREDIENTS
1 cup (200g) black rice
150g (5 ounces) purple kale,
trimmed, chopped coarsely
2 tablespoons extra-virgin olive oil
1/2 cup (75g) fresh raspberries
1/2 cup (50g) roasted walnuts,
chopped coarsely
50g (1. ounces) soft goat’s
cheese, crumble
Raspberry vinaigrette
1/2 cup (75g) fresh raspberries
2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon filtered water
1 teaspoon raw honey
METHOD
1 Rinse rice well; drain. Cook rice in a medium saucepan of boiling filtered water, about 25 minutes or until tender; drain. Rinse under cold water; drain.
2 Meanwhile, preheat oven to 200°C/400°F.
3 Combine kale with the oil on an oven tray, season; roast about 10 minutes or until crisp.
4 To make the raspberry vinaigrette, blend or process the ingredients until smooth and well combined.
5 Combine rice and kale with the vinaigrette in a large bowl; toss well to combine. Serve sprinkled with raspberries, nuts and cheese.
Cook’s Notes:
Nutritional count per serving protein (17.6g),
Carbohydrate (87.7g), total fat (52.6g), fibre (11.1g).
Try another delicious recipe by Lorna Jane here.
The Carousel thanks Lorna Jane’s NOURISH: The Fit Woman’s cookbook for this recipe.
