Sweet Balsamic Black Rice (Gluten-Free & Vegan)

This yummy salad only takes a few minutes to make and is gluten-free and vegan:


3 Tbsp. extra-virgin olive oil

2 cloves garlic, finely chopped

2 cups shiitake mushroom caps, thinly sliced

2 large carrots, chopped

1 shallot, chopped

2 celery stalks, chopped

1 tsp. sea salt

¾ tsp. freshly ground white pepper

3 cups black rice, cooked according to package instructions

2 Tbsp. balsamic vinegar

2 scallions, thinly sliced


Preheat the oven to 325 degrees F.

In a large skillet, heat olive oil over medium heat. Add garlic, stir-fry until fragrant, about 30 seconds. Add mushrooms and sauté for 1 minute.

Add the carrots, shallot, celery, sea salt and pepper. Stir-fry until vegetables are tender, about 5-7 minutes. Stir in the cooked black rice and balsamic vinegar. Mix well to combine.

Transfer the rice mixture into a 9 x 13 inch baking dish. Cover loosely with tin foil; bake for 30 minutes or until tender.

Remove from oven; top with scallions and serve warm or at room temperature.


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