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Servings: 4
Ingredients
- 1/2 cup extra-virgin olive oil
- 2 garlic cloves, peeled and chopped fine or pressed
- 1 cup well-rinsed parsley leaves, lightly packed
- 1 cup well-rinsed cilantro leaves, lightly packed
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon sherry vinegar
- 1/4 cup red onion, minced (or add to food processor before herbs)
- 1 tablespoon capers, rinsed
- 3 cups cooked and cooled Hinode black rice (1 cup dry, cooked according to package directions)
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
View Full Recipe at Herbivoracious
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 4 servings | |
| Calories 248 | |
| Calories from Fat 240 | 97% |
| Total Fat 27.11g | 34% |
| Saturated Fat 3.75g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 938mg | 39% |
| Potassium 37mg | 1% |
| Total Carbs 1.86g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.7g | 0% |
| Protein 0.33g | 1% |
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