Gone to Heaven and Back with Forbidden Black Rice and Warmed Spinach Salad

Gone to Heaven and Back with Forbidden Black Rice Warmed Spinach Salad

My husband, Steve, surprised me with another salad. It was so good I gave it this very long name: Gone to Heaven and Back with Forbidden Black Rice Warmed Spinach Salad.

(For two servings)

Black Forbidden Rice, cooked, 1 cup, cook as directed on package.

Fresh spinach, one box, organic and pre-washed

Avocado, lots of

Seeds of any kind (toasted)

Capers

Lemons

Olive Oil

S&P

We made the Black Rice the night before and had put some sautéed portabella mushrooms in it. You don’t have to add the mushrooms if you don’t have it. The idea of the salad is to use whatever is in your fridge, so we used our leftover black rice. Warm up the rice slightly for the salad.

Place the spinach in a salad bowl. Heat a little olive oil and drizzle enough just to coat the leaves. Spoon in some of the warmed Black Rice. Cut your avocados into slices and drop them in the bowl. Heat up enough olive oil to gently fry the capers until crispy. Use a slotted spoon or a small mesh ladle to get the capers out of the pan and transfer them to the salad bowl. In the meantime, turn up the heat on a small saucepan and toast any type of seed that you like. You may already know, I love to use sprouted pumpkin seeds, sunflower seeds or pine nuts. When the seeds are ready, toss them into the salad bowl. 

Now, we are ready to squeeze in some lemon juice, a little S&P, the rest of the warmed olive oil and give it a gentle final toss. 

The salad is beautifully glowing with the olive oil gently coating the delicate spinach, like a smiling young maiden whose face has been moistened with the morning dew from Heaven, her wild jet-black hair decorated with perfectly ripened green avocado and speckled with your favorite seeds, flowing down her back. 

Oh, YUM!!! Gone to Heaven and Back with Forbidden Black Rice!