Kale, Black Rice and Eggplant Salad

One of my favorite things about cooking nutritious food for my family is experimenting with a new ingredient. A recent addition to my repertoire is Black Rice.  Also called Forbidden Rice, it is considered by many to be a "super food", higher in protein at about 8.5grams of protein per serving and high in antioxidants.  

Here I add it to a kale salad with baked eggplant and lentils for a super protein and vitamin packed weeknight meal, I have adapted from GreenKitchenStories.com. 

1c black rice, rinsed

1c french green lentils, rinsed

4c water

pinch of salt

1 medium eggplant, peeled and cut into 1 inch cubes

1tsp cumin

1tsp turmeric

1/2tsp chili powder

1tsp garlic powder

juice of 1 lemon, set aside 1Tbs

3Tbs olive oil, plus 1 Tbs

1 bunch Dinosaur Kale

1 avocado

1 small red onion

1 Tbs mint leaves

1/2 toasted walnuts

1/4c dried cherries

1/2c nonfat Greek Yogurt

Toss eggplant with cumin, turmeric, chili powder, garlic, lemon juice and olive oil.  Bake at 375F for about 30 minutes until browned, turning halfway.  Can be done ahead of time. 

In medium saucepan place rice, lentils, water and salt.  Cover and bring to a boil, decrease heat to simmer for 30 minutes and stir occasionally.

Massage kale with 1Tbs lemon juice and 1 Tbs olive oil.  Chop other ingredients.  

Combine all ingredients and serve topped with dollop of yogurt.