Mexican Chopped Salad with Cumin Vinaigrette

Ingredients:

 

Cumin Vinaigrette:

1/2 tbsp cumin seeds, toasted
3 tbsp canola oil
1 tbsp olive oil
2 1/2 tbsp red wine vinegar
1/2 tbsp honey
Sea salt and freshly cracked pepper, to taste

Carrot-Ginger Rice

Ingredients:

• 1 cup of basmati rice
• 2 cups of chicken broth
• 2 tsp of olive oil
• 1/2 sweet yellow onion, diced
• 2 carrots, peeled & grated
• 1 tsp fresh ginger, peeled & minced
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste
• Dash of cayenne pepper (or more if desired)
• 1/4 cup fresh cilantro, chopped

Combine the rice and chicken broth together in a medium saucepan. Bring to a boil over high heat then reduce heat to low, cover with a lid, and steam for 20 minutes. Remove from the heat and let sit for 5 minutes before fluffing with a fork.

While the rice is cooking, heat the olive oil in a skillet over medium heat. Add the onion and cook for 5 minutes, stirring often, until tender. Add the carrot, ginger, and garlic to the onions and cook, stirring constantly for 1-2 minutes. Add the rice to the mixture along with the cilantro, sea salt, freshly cracked pepper, and dash of cayenne pepper. Stir gently so all ingredients are well combined. Serve immediately.
Enjoy

Note: Take from fortheloveofcooking