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.