Have you heard of forbidden rice? Forbidden rice (black rice) is a whole grain rich in amino acids, fatty acids, antioxidants, flavonoids, and anthocyanin. It gets its forbidden name because it was once reserved for the Chinese emperor to ensure his health and longevity, and forbidden to anyone else. I top this gluten-free noodle dish off with a generous sprinkle of Struesli’s Savory + Seed granola which was *chef’s kiss*!
GLUTEN-FREE NOURISHING NOODLE SALAD WITH SAVORY GRANOLA
1 Serving
Total cooking time: 35 minutes
Ingredients (Salad):
- Forbidden rice noodles (Lotus Foods)
- Shredded carrot
- Shredded red cabbage
- English cucumber
- Blanched asparagus
- Edamame
- Struesli Savory + Seed
- Fresh mint
Ingredients (Dressing):
- 1/2 cup creamy almond butter
- 3 Tbsp fresh lime juice
- 2 Tbsp rice vinegar
- 2 Tbsp sriracha
- 3 Tbsp maple syrup
- 1 Tbsp coconut aminos
Instructions:
- Start by combining all the ingredients for the dressing in a small bowl.
- Blanch asparagus by dropping them into a pot of boiling water and cook for about 3-4 minutes. Transfer the asparagus into an ice bath and leave them there for roughly 1 minute. (This prevents them from getting overcooked while also maintaining the vibrant green color).
- Shred carrots and red cabbage, dice cucumber, and cut blanched asparagus into smaller pieces.
- Cook the rice noodles according to the instructions on the packaging.
- Assemble the bowl using the noodles, vegetables, and fresh mint. Top the greens with Struesli Savory + Seed granola.
- Serve the noodle bowl alongside the smaller dressing bowl and enjoy!
Cheryl Hoover is the pharmacist who wants to keep you out of the pharmacy and encourages you to "eat your vitamins". She graduated from UNC Chapel Hill Pharmacy School, is certified in Plant-Based Nutrition, co-author of Healthy Living For A Sharper Mind, and the founder of Pharmacy In Your Kitchen.
