Black Rice Salad With Potatoes And Capers

1. 1

   In a small bowl whisk all ingredients together until well incorporated. Set aside.

2. 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.

3. 3

   Preheat oven to 400 degrees Fahrenheit.

4. 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.

5. 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.

6. 6

   Once water is boiling, reduce to a simmer and cook, uncovered until most of the water has been absorbed.

7. 7

   Reduce temperature to low, cover, and cook for 10-15 minutes.

8. 8

   Once rice is fully cooked, (chewy with a slight bite), remove from heat and let cool for five minutes.

9. 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.

10. 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.

* Per serving · 4 servings · Values may vary.