2 teaspoons lemon juice
zest of one lemon
2 teaspoons maple syrup
pinch of salt
fresh ground pepper, to taste
2 tablespoons extra virgin olive oil
1 cup frozen raspberries, thawed
1 cup cooked forbidden rice (also called black rice)
1 pear, chopped
2 tablespoons hazelnuts, toasted and chopped
optional: fresh herbs or spinach
- In a bowl, stir together the black rice, chopped pear, and hazelnuts, Stir in herbs or fresh spinach, if using.
- In another small bowl, whisk together the lemon juice and zest, maple syrup, salt and pepper (to taste) and olive oil. Stir in thawed frozen raspberries, being carful not to break them up.
- Pour the raspberry dressing over the salad and stir gently to combine.
- Serve immediately, or refrigerate for up to three days.