About the Recipe
Nothing marks the beginning of summer quite like cherry season in the Pacific Northwest. For this recipe, I use the deep red Bing cherry and pair it with the purple hues of the Forbidden rice, a less common variety of whole grain rice but one that can be found in many bulk sections of the grocery store. Add to this the deep green spinach and you have vibrant colors and nutrients only to be topped by the rich and satisfying taste of this combination.
Inspiration from Super Natural Every Day by Heidi Swanson
Ingredients
3 cups cooked “Forbidden” rice
3 cups baby spinach, stems removed
1 ½ cups sweet cherries, pitted and cup in half
2/3 cup walnut halves, toasted
½ cup extra virgin olive oil
¼ cup white wine vinegar
¼ teaspoon fine grain salt
4-6 basil leaves,
1-2 tablespoons goat cheese (optional)
Preparation
Combine the hot rice, spinach, 1 cup cherries and ½ cup walnuts in a large bowl. Toss until the spinach wilts a bit.
Make the vinaigrette by combining the olive oil, white wine vinegar, and salt in a bowl and whisk until smooth. Add a generous splash of the dressing to the salad and combine.
Taste and add more salt, if needed. Place in a serving bowl and finish with the basil leaves, last of the cherries and walnuts on top.Add goat cheese if desired. Serve immediately.