| | Directions | | In a medium saucepan, combine rice and water. Cover pan and boil for 30 minutes. Remove from heat, drain rice and let cool. In a large bowl, toss together cooled rice, chopped parsley, chopped walnuts, crumbled blue cheese, balsamic dressing, olive oil and brown sugar. Mix until evenly incorporated. Chill in refrigerator until ready to serve. Before serving, garnish rice with fresh pear slices. Makes about 4 servings. |
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| Ingredients | | - |  | 1 cup Chinese Forbidden Black Rice |
| - | | 3 cups water |
| - | | 1 sprig fresh parsley, chopped |
| - | | 1/4 cup chopped walnuts |
| - | | 1/4 cup crumbled blue cheese |
| - | | 2 teaspoons balsamic dressing |
| - | | 2 teaspoons olive oil |
| - | | Pinch of brown sugar |
| - | | 1 Asian or Bosc pear, sliced thin length-wise |
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