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1
In a small bowl whisk all ingredients together until well incorporated. Set aside.
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2
For improved digestion, and quicker cook time, place rice in a large bowl with two cups of water and soak for at least 8 hours before cooking. Though this step is optional, soaking the rice will shorten cook time to 15 minutes. Unsoaked rice will take up to 60 minutes to cook.
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3
Preheat oven to 400 degrees Fahrenheit.
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4
Place quartered baby potatoes in baking sheet. Drizzle with one tablespoon of olive oil and a pinch of salt. Toss until potatoes are well coated. Place in oven and roast for 30-35 minutes. Potatoes are ready when golden brown.
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5
Rinse soaked rice through a sieve. Place in a large pot with 2 cups of water, a hefty pinch of sea salt and remaining tablespoon of olive oil. Bring water to a boil over high heat.
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6
Once water is boiling, reduce to a simmer and cook, uncovered until most of the water has been absorbed.
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7
Reduce temperature to low, cover, and cook for 10-15 minutes.
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8
Once rice is fully cooked, (chewy with a slight bite), remove from heat and let cool for five minutes.
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9
To assemble salad, place warm rice, potatoes, capers, and dressing in a large bowl. Toss until everything is evenly coated. Add micro greens and cilantro. Toss again and serve immediately.
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10
This salad can be made up to a day ahead, just make sure to add the micro greens and cilantro when ready to serve to preserve freshness and color.
