Here's a flavorful dish to make as the summer dies down and the fall leaves start to fall. It's a hearty dish -- no elaborate presentation here, just a glorious simple rice salad, made start to finish in less than 30 minutes. Black rice has an intensely earthy flavor that I really enjoy using with my clients. It's delicious on its own cooked with vegetable broth or green tea instead of water for a lovely side dish that's perfect with tofu, poultry and seafood. For a more substantial dish, you can add beans or spinach to the rice.
Black Rice Harissa Salad
Gluten-Free and Dairy-Free
1 1/2 cups uncooked black rice
8 stone crab claws
2 tablespoons finely chopped fresh parsley
2 tablespoons slivered almonds
2 scallions, thinly sliced
2 tablespoons Mina Harissa Sauce
1 1/2 teaspoon fresh orange juice
1 teaspoon fresh orange zest
1/4 teaspoon sea salt
1/4 teaspoon freshly ground white pepper
Cook rice according to package. Meanwhile, cook crab claws in a pot of water with sea salt; cook for 5-7 minutes or until tender. Remove from heat; drain water. Set aside claws.
In a large bowl, combine cooked rice with parsley, almonds, scallions, Mina Harissa Sauce, orange juice, orange zest, sea salt and pepper; gently toss to combine. Serve with cooked crab claws.