Serves: 6
Ingredients
1 cup black rice
4 asparagus spears, sliced diagonally
3 small carrots, sliced
Approximately 10 baby patty pan squash, washed and trimmed
1 small fennel bulb, thinly sliced
2 scallions, sliced
1 cup arugula
½ cup rough chopped roma tomatoes
¼ cup chopped parsley
¼ cup chopped cilantro
¼ cup chopped fresh mint
Dressing
1 clove garlic, chopped
1 Tbsp finely chopped preserved lemon
1 tsp Sea Salt
½ tsp cracked black pepper
½ tsp Smoked Paprika
Directions
Cook rice according to package directions (may be done the day before and refrigerated overnight).
Combine dressing ingredients in a small bowl and whisk to combine.
Combine asparagus, carrots, squash, and fennel with half of the dressing. Add the remaining half of the dressing to the cooled rice. Allow resting for approx. 2 hours in the refrigerator.
Before serving, toss the vegetable and rice mixture with arugula, tomatoes, scallions, and chopped herbs.