Description
A sophisticated and nutrient-dense salad that balances earthy forbidden black rice with beautifully charred broccoli florets. This dish is elevated by the bright, tangy bite of quick-pickled red onions and the creamy, salty richness of feta cheese. Perfect for meal prep or an elegant gathering, this bowl is a celebration of whole-food ingredients that provides steady energy and vibrant, harmonious flavors for any palate.
Ingredients
1 large red onion, thinly sliced
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons apple cider vinegar
2–3 tablespoons filtered water
2 large heads of broccoli, cut into bite-sized florets
2 tablespoons extra-virgin olive oil
2 cups cooked forbidden black rice
1/2 cup crumbled feta cheese
1/4 cup toasted walnuts or pumpkin seeds (optional for crunch)
Instructions
In a small bowl, whisk together the sugar, salt, vinegar, and water; add the sliced red onions and let them sit for at least 20 minutes to pickle.
Preheat your oven to 400°F (200°C).
Toss the broccoli florets with olive oil and a pinch of salt on a large baking sheet.
Roast the broccoli for 20-25 minutes until tender and charred at the edges.
In a large mixing bowl, combine the cooked black rice and roasted broccoli.
Stir in the pickled onions and their liquid to taste.
Gently fold in the crumbled feta cheese before serving.
Notes
The flavors of this salad improve over time, making it excellent for leftovers. Ensure the rice has cooled to room temperature before combining to keep the broccoli texture firm. Substitute apple cider vinegar for red wine vinegar to ensure an alcohol-free preparation.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 285
- Sugar: 5g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 3.5g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg