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Roasted Veggies and Forbidden Rice

By Susan M. Cole
  • 3 ears corn
  • 2 red peppers
  • 1 head cauliflower
  • 1 can black beans, drained
  • 1/2 cup olive oil
  • 1/4 cup blackberry balsamic vinegar (or use plain balsamic)
  • 1 tsp freshly ground black pepper
  • Pinch of salt
  • 1 tsp dried basil (or 3-4 leaves fresh basil cut in chiffonade)
  • 1 cup fresh blackberries
  • 1 cup Organic Forbidden Rice® or Forbidden Rice®, cooked per package directions

Fire up your grill.

Shuck the corn and wrap each ear in foil; cut the peppers in quarters, and seed them; chop the cauliflower into large pieces. Wrap the pieces in several pieces of foil. When the grill is ready, place the foil-wrapped veggies on the grate and grill for 10 minutes. Turn and grill for another 10 minutes. Place the peppers on the grill and roast them as the other veggies are undergoing their second 10-minute round. Allow the veggies to cool, then slice off the corn kernels into a large bowl, chop up the peppers and the cauliflower. Add the black beans.

Make the dressing: whisk the oil, vinegar, salt, pepper and basil, and toss with the veggies. Stir in the rice and berries. It’s ok if the berries get a bit smushed. Excellent at room temperature, or chilled.