up to 120 minutes
- 1 teaspoon dried thyme, crumbled
- 2 teaspoons sea salt
- Black pepper to taste
- 2 Tablespoons Lemongrass-Mint White Balsamic Condimento
- 2 Tablespoons Tarragon Infused Olive Oil
- 1 Tablespoon whole grain mustard
- 1 clove garlic, minced
- 2/3 cup uncooked black rice or purple rice
- 1-1/3 cups water
- 1/2 cup pecans, chopped
- 1 bunch kale (washed and dried, ribs removed, and chopped)
- 1-2 cups supermarket roasted chicken, shredded or cubed
- 1 lb. beets (any color but the deep red ones provide a beautiful contrast with the kale)
- In a large serving bowl, place the kale, chopped beets, chicken, and the rice. Drizzle the dressing over the salad and toss well. Cover and keep in the refrigerator for at least an hour. More time is better.
- While the rice is cooking, mix all the ingredients for the dressing in a jar with a tight-fitting lid, and shake it until everything is thoroughly mixed.
- While the beets are roasting, make the rice, following the directions on the package.
- Remove and let cool until you can safely handle them. Remove the skins, either with your hands or by rubbing them with two pieces of paper towels. Trim the tops and bottom and slice the beets into edible chunks.
- Rinse the beets and place on a sheet or two of tin foil, drizzle with olive oil of your choice, and wrap them tightly so they will steam. Place in heated oven and leave for at least 90 minutes. It might take longer, as much as two hours, depending on the size of the beets, before they are fork tender.
- Preheat the oven to 400 degrees.
- Toast the pecans until crunchy. Watch carefully so they don't burn.
- When it's time to serve the salad, add the pecans and toss well. Taste and adjust the seasonings.
- *NOTE: During the days of the Ching and Ming dynasties Forbidden Rice was supposedly reserved for the Chinese Emperors to ensure their longevity and good health. Eventually, common people were allowed to eat the rice; thus, it is now no longer