Mountain Peak Black Rice Salad Bowl

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About the Recipe:  It’s a side dish or snack that can be served warm or cold.  The surprise is the black rice that is nestled on the bottom of the serving dish. The savory non-dairy cream flavors the layers that are topped with crisp colorful peppers, smoked almonds, parsley, and peppadew peppers. Serve with oven baked pita chips.

Serve Warm – Layer Rice Bowl:  Stir infused soy sauce and optional ham or bacon, if desired, into warm cooked rice; spoon evenly into bottom of large bowl.  Spoon chickpeas over rice; spread half of whipped savory cream over chickpeas.  Top with layer of well drained peas. Spread remaining whipped savory cream over pea layer.
Add chopped basil and mint to pepper mixture; spoon over the top. Sprinkle top with chopped smoked almonds as desired; Garnish with red peppadew peppers. Serve immediately while warm with oven baked pita chips. Yield:  6 to 8

To Serve Cold:  Do not add the basil, mint, smoked almonds, or garnish.  Cover with plastic wrap; chill in the refrigerator until serving.  The whipped savory cream will disappear but will flavor the finished dish.  Add basil, mint, and smoked almonds.  Toss to combine.  Served chilled with baked pita chips as an appetizer or snack.

pdf for Copy of Recipe – Mountain Peak Black Rice Salad Bowl

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