<strong>Preparation & Cooking Time</strong> 35 minutes <strong>Serves</strong> 2 <b>INGREDIENTS</b> 1 cup (200g) black rice 150g (5 ounces) purple kale, trimmed, chopped coarsely 2 tablespoons extra-virgin olive oil 1/2 cup (75g) fresh raspberries 1/2 cup (50g) roasted walnuts, chopped coarsely 50g (1. ounces) soft goat's cheese, crumble <strong>Raspberry vinaigrette</strong> 1/2 cup (75g) fresh raspberries 2 tablespoons extra-virgin olive oil 1 tablespoon white wine vinegar 1 tablespoon filtered water 1 teaspoon raw honey <b>METHOD</b> <strong>1</strong> Rinse rice well; drain. Cook rice in a medium saucepan of boiling filtered water, about 25 minutes or until tender; drain. Rinse under cold water; drain. <strong>2</strong> Meanwhile, preheat oven to 200°C/400°F. <strong>3</strong> Combine kale with the oil on an oven tray, season; roast about 10 minutes or until crisp. <strong>4</strong> To make the raspberry vinaigrette, blend or process the ingredients until smooth and well combined. <strong>5</strong> Combine rice and kale with the vinaigrette in a large bowl; toss well to combine. Serve sprinkled with raspberries, nuts and cheese. <strong>Cook's Notes: </strong> Nutritional count per serving protein (17.6g), Carbohydrate (87.7g), total fat (52.6g), fibre (11.1g). Try another delicious recipe by Lorna Jane <a href="https://womenlove.health/recipes/healthy/lorna-janes-immunity-tonic/" target="_blank" rel="noopener">here.</a> <a href="https://womenlove.health/wp-content/uploads/2014/06/immunity-tonic.jpg"><img class="aligncenter wp-image-19465" src="https://womenlove.health/wp-content/uploads/2014/06/immunity-tonic.jpg" alt="immunity-tonic" width="519" height="305" /></a> [caption id="attachment_130517" align="aligncenter" width="401"]<img class=" wp-image-130517" src="https://womenlove.health/wp-content/uploads/2021/11/Lorna-Jane-Nov-house-preview-by-Anne-Carolien-Kohler-530_websize-1-300x200.jpg" alt="Lorna jane Nourish" width="401" height="267" /> Lorna Jane NOURISH[/caption] <strong><em>The Carousel</em></strong> thanks Lorna Jane's NOURISH: The Fit Woman's cookbook for this recipe.
