Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
  • 1 Cup Forbidden Black Rice - Uncooked
  • 1 Medium Zucchini
  • 2 Tablespoons Olive Oil
  • Salt and Pepper to Taste
  • 2 Tablespoons Lemon Juice
  • 1 Tablespoon Safflower Oil
  • 2 to 3 Sprigs Lemon Thyme (or regular Thyme)
  • 1/4 teaspoon Salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 Handfuls Baby Spinach
  • 1 - 15 oz Can Dark Red Kidney Beans - Drained and Rinsed
  • Capers - For Garnish
  • Crumbled Feta Cheese - For Garnish
  1. Prepare the rice according to package directions.
  2. Whisk together lemon juice, safflower oil, just the leaves from the thyme, salt, and pepper until emulsified, set aside.
  3. Line a baking pan with foil and spray it with cooking oil. Chop the zucchini into bite sized pieces, toss with olive oil, salt, and pepper. Spread the zucchini in a single layer on the prepared pan and broil on high for 3 to 5 minutes, or low, for 8 to 10. Just until they start to get little charred spots.
  4. Cool for a minute or two, then toss with half the lemon thyme vinaigrette.
  5. Toss the kidney beans with the remaining vinaigrette and assemble.
  6. Assembly:
  7. Place 1/2 handful of spinach in the bottom of the bowl, layer rice, zucchini, and beans (you can warm them for a minute or two in a microwave safe container if you want).
  8. Garnish with feta and capers, and enjoy!