By Chef Raya Belna of Wildcraft
Yield: serves 4
- 2 c cooked heirloom red rice, cooled
- 1/2 c pomegranate seeds
- 1/2 c fresh basil, packed
- 1/4 c fresh mint, packed
- 1/2 red onion, diced
- juice from 2 small limes + zest
- 1 T white balsamic
- 2 T roasted walnut oil
- salt and white pepper to taste
Toss red rice with pomegranate, mint, basil and onion. Whisk together balsamic, oil, lime juice, zest, salt and pepper. Drizzle over salad. Serve immediately or chill in refrigerator. Ahh, spring is in the air. What a perfect dish to bring to an event or enjoy on a breezy, sunny afternoon.
Related Articles:
Sip Your Way to Health With Sensational Smoothies!
Creamy Vegan Butternut Squash Soup
Does Your Cup of Coffee Contain a Latte of Chemicals?
Strawberry Fields Forever: RAW Strawberry Almond Tart Recipe
Anais+Raya :: Culinary Collective + Elixir Bar
Roasted Brussels & Persimmons – A Perfect Autumn Plate
BANANA OAT COOKIES (gluten-free)
FLOUR POWER: Have Your Baked Goods & Eat Them Too!
Two Faced: The Skinny + Sinful Sides to Your Favorite Restaurant Salads!
BBQ Millet Loaf Muffins + RAW BBQ Sauce Recipe
The 2013 Clean Fifteen & Dirty Dozen: Pesticides in Produce
Savory & Sustainable Cuisine: Mercado, Santa Monica, CA
Farm to Fork: Our Toxic Food System
Nectarine Mango Pie (raw fusion, gluten-free + vegan)
GUILTLESS GET-TOGETHERS: Guaranteed in 4 Steps!
GMO? OMG! 5 Must-Have Tools to Protect Yourself
Cinnamon Date Muffins {Gluten-Free + Vegan + Sugar-Free}
Is There a Place for Seitan at Your Table?
Cream of Carrot Soup with Almond Croutons Gluten-Free, Dairy-Free, Vegan
Khorasan Wheat: An Ancient Wheat Grain for the Gluten Sensitive
The Best + Worst Beverage Choices
How Much Poison is in Your Food?
Prepare to FALL in Love with Persimmons
Vegan, Gluten-Free & Dairy-Free Energy Bar Recipe
The Health Benefits of Cooking with Tea
Spicy Summer Pesto Recipe – Nut, Dairy & Gluten-Free
Vegan Peanut Butter-Yam Spread Recipe
The Fab 4: Fall Foods for Flavor & Function
3 Things You Didn’t Know About the Keto Diet
How to Pick Fresh Fruits & Vegetables Every Time
6 Steps to Starting a Healthy Family Diet This Summer
Raya Belna is an organic plant-based chef, specializing in gluten-free, vegan and raw foods. She owns the successful organic catering company, WILDCRAFT, showcasing local, raw, and wild foods. Her award-winning raw cupcakes have been featured on the Food Network and were voted BEST CUPCAKE 2012 by the editors of OC Weekly. Visit her at http://rayabelna.com and http://wildcraftraw.com
Leave a Reply