© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

Black rice cooked in homemade broth, topped with goat cheese (or your favourite cheese), mango and sweet pointed pepper with a simple dressing made with red wine vinegar, date syrup and avocado oil, for a delicious, healthy, flavourful, and gluten free Fall meal! You can serve this as a side along with some grilled meat or fish.
Dressing

200 g Black rice
400 ml Homemade broth(I used beef broth)
1 tbsp Finely chopped coriander
2 Sweet pointed pepper, cut into rings
1/2 Ripe mango, peeled and diced
4x20 g Fresh goat cheese
Fresh coriander or parsley leaves

1 Chilli pepper, finely chopped
2 tbsp Red wine vinegar
1 tsp Date syrup (or maple syrup) Red wine sea salt (or regular sea salt)
2 tbsp Avocado oil (or olive oil)
1 tbsp Walnut oil

Bring broth in a medium saucepan to a boil. Add in black rice and cook for about 30 minutes until tender. Drain. Cool completely. Place in a large bowl. Set aside to cool to room-temperature.
For the dressing, place all the ingredients in a jar with a tight-fitting lid and shake well to combine.
Add chopped coriander, sweet pointed pepper rings and mango to the rice. Drizzle with two-thirds of the dressing and toss to combine.
Divide the salad between two plates and top each with 2 goat cheese. Drizzle with the remaining dressing and garnish with fresh coriander or parsley.

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