Ok, I'll play!
I guess it's a hot salad
1 whole portobello mushroom, chopped
1 small onion, chopped
1 tsp olive oil
1 roasted red bell pepper, chopped
3/4 cup leftover black forbidden rice
2 Tbsp sweet soy glaze (by China Blue)
two cups of fresh baby spinach leaves
Saute the mushrooms and onions in the olive oil in a nonstick skillet, over medium heat (or lower) till soft. Add in the rice and cook till heated. Stir in the soy glaze and the roasted red pepper. Place your spinach leaves in a large bowl and top with the rice mixture and toss lightly. Spinach will wilt but retain color.
If packing for lunch, cook everything ahead and pack the spinach separately. Heat the rice mixture in a microwave then blend with the fresh spinach.
Also delicious with shrimp!
Btw, I also make the same thing but instead of the soy glaze I use a good balsamic vinegar. I consider it a Mediterranean stir fry