Black Rice Salad with Beef and Fresh Herbs
A vibrant and satisfying summer salad made with nutty black rice, savory ground beef, and tender kale, all tossed in a zesty lemon and olive oil dressing with fresh herbs. This gluten-free and high-protein dish is perfect for meal prep, light lunches, or sunny-day picnics.
Ingredients
- 120 gblack rice
- 100 gground beef
- 40 gkale (chopped — or black cabbage, chard, spinach, depending on the season)
- 3 tablespoonsextra virgin olive oil
- 2 tablespoonsfresh lemon juice
- 1garlic clove (minced)
- ½ tablespoonchopped fresh parsley
- ½ tablespoonchopped fresh basil
- salt and pepper to taste
Directions
- 1
Bring a pot of salted water to a boil and cook the black rice according to the package instructions until al dente.
- 2
Drain and let it cool to room temperature.
- 3
In a non-stick skillet, heat 1 tablespoon of olive oil. Add the ground beef with a pinch of salt and pepper. Cook until browned and crumbly.
- 4
Remove from heat and let cool.
- 5
Place the chopped kale in a microwave-safe bowl with a pinch of salt and 1 tablespoon of olive oil. Microwave on high for 1 minute, just until slightly wilted.
- 6
In a large bowl, combine the cooked rice, beef, and kale.
- 7
Add the remaining olive oil, lemon juice, minced garlic, parsley, and basil. Mix thoroughly.
- 8
Taste and adjust with salt and pepper.
- 9
Divide into bowls or lunch containers and garnish with fresh basil leaves if desired.
- 10
Serve cold or at room temperature.