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Black Rice Salad With Ginger Lemon Honey Glazed Carrots

158 faves
Nutrition per serving    (USDA % daily values)
CAL
489
FAT
15%
CHOL
0%
SOD
26%
Uploaded by: krus mynta

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Ingredients for 3 servings

200 grams black rice (I used organic nerone from Italy)

5-6 carrots

greens of 2-3 kohlrabis (baby spinach would work well, too)

200 grams cooked chickpeas

2 thumb-sized pieces of ginger

zest and juice of 1 lemon

4 tsps honey (or to taste)

3 tsps tahini

salt, pepper and cumin

a handfull of parsley

toasted sesame seeds

feta (optional)

Preparation

1.

wash and cook the rice. when finished add some salt and butter and set aside

2.

wash and chop the carrots. in a pan bring a little butter, grated ginger, lemon zest, 1 tsp honey, a little of the lemon juice and salt to a boil, then add the carrots. cover the pan and cook for about 5 minutes stirring occasionally (we want the carrots still to be crisp)

3.

in a bowl whisk together chopped parsley, the rest of the lemon juice, tahini, and honey and season with salt, pepper and cumin

4.

mix all ingredients with the vinaigrette in a bowl. sprinkle toasted sesame seeds and if you like some feta or goat's cheese on top

5.

enjoy

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