Forbidden Rice Bowl

Quite Delight

1 Cup Forbidden Black Rice - Uncooked

1 Medium Zucchini

2 Tablespoons Olive Oil

Salt and Pepper to Taste

2 Tablespoons Lemon Juice

1 Tablespoon Safflower Oil

2 to 3 Sprigs Lemon Thyme (or regular Thyme)

¼ teaspoon Salt

¼ teaspoon freshly ground black pepper

2 Handfuls Baby Spinach

1 - 15 oz Can Dark Red Kidney Beans - Drained and Rinsed

Capers - For Garnish

Crumbled Feta Cheese - For Garnish

Prepare the rice according to package directions.

Whisk together lemon juice, safflower oil, just the leaves from the thyme, salt, and pepper until emulsified, set aside.

Line a baking pan with foil and spray it with cooking oil. Chop the zucchini into bite sized pieces, toss with olive oil, salt, and pepper. Spread the zucchini in a single layer on the prepared pan and broil on high for 3 to 5 minutes, or low, for 8 to 10. Just until they start to get little charred spots.

Cool for a minute or two, then toss with half the lemon thyme vinaigrette.

Toss the kidney beans with the remaining vinaigrette and assemble.

subheading: Assembly:

Place ½ handful of spinach in the bottom of the bowl, layer rice, zucchini, and beans (you can warm them for a minute or two in a microwave safe container if you want).

Garnish with feta and capers, and enjoy!

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