{"id":1178,"date":"2016-04-20T09:52:30","date_gmt":"2016-04-20T09:52:30","guid":{"rendered":"https:\/\/lotustoertchen.de\/?p=1178"},"modified":"2016-11-04T13:23:45","modified_gmt":"2016-11-04T13:23:45","slug":"black-rice-salad","status":"publish","type":"post","link":"https:\/\/lotustoertchen.de\/en\/black-rice-salad","title":{"rendered":"Black rice salad"},"content":{"rendered":"

\"reissalat\"<\/p>\n

Today the sun is shining from a clear blue sky, bees and bumblebees are buzzing and the fields are shining in a luscious green flecked with yellow flowers. I can hardly believe that the weekend is supposed to be icy and cold. :-\/ Well we try to make the best of it and for now enjoy this beautiful day today. \ud83d\ude42<\/p>\n

The recipe for this black rice salad lives since many years in one of my not books. Since I had a packet of black rice in my pantry I remembered this recipe and was in the mood to make it. Originally I had used pecan nuts and cranberries instead of almonds and raisins but I was out of both so I made it with what I had and it tasted just as good<\/p>\n

Black rice cooks is a wholesome grain and cooks much longer than regular rice. It also doesn’t soften as much as white rice and stays a little crunchy with a nutty flavour. Black rice is supposed to have anti-inflammatory properties and is especially nourishing with lots of minerals and nutrients. A really great alternative to regular rice.<\/p>\n\n\t\t