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Forbidden Rice Salad

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Ingredients
  

  • 1 cup black rice
  • 1 3/4 cup water
  • 1/2 teaspoon sea salt
  • 1/3 cup pine nuts
  • 1 large carrot
  • 1 rib celery leaves included
  • 1 red bell pepper
  • 3 spring onions
  • 1 cup edamame
  • 1 tablespoon olive oil
  • 2 tablespoons walnut oil
  • 1 tablespoon water
  • 1 teaspoon dijon mustard
  • sea salt and pepper

Instructions
 

  • Put rice, water and salt into a pot and bring to just under a boil on the stovetop
    Cover, reduce heat and cook until rice is done 20-25 minutes
  • While the rice is cooking, toast pine nuts in a dry pan until just starting to turn brown
    Remove from heat and let sit
  • Dice the vegetables except the edamame
    Note1 :  I use the large shred on my box shredded to get large slivers of carrot rather than a dicecombine the vegetables together in a bowl
    Note 2:  unfortunately I discovered I am out of edamame, the recipe really is better with them in there
  • In a separate container whisk together the oils, vinegar, water, mustard, salt and pepper
    Note:  I like to use walnut oil because it compliments the nutty taste of the rice and the flavor of the pine nuts
  • When the rice is done uncover it, remove from heat and let it sit 10-15 minutes to cool off and to stop steaming
    Combine all ingredients together, toss well and refrigerate for 2-4 hours before serving