Black Rice Salad with Lemon Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 6 |
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The pleasantly earthy flavor of black rice pairs well with the bright acidity of this vinaigrette. If you can't find it, use wild rice instead. Ingredients:
1 cup black rice (preferably lotus foods forbidden rice) |
kosher salt |
1/2 cup walnuts |
1/4 cup meyer lemon juice or 3 tablespoons regular lemon juice |
2 tablespoons white wine vinegar |
1 tablespoon agave syrup (nectar) or honey |
1/4 cup extra-virgin olive oil |
4 scallions, thinly sliced |
1 cup frozen shelled edamame, thawed |
1 cup grape tomatoes, halved |
4 ounces green beans, thinly sliced (about 1 cup) |
freshly ground black pepper |
Directions:
1. Preheat oven to 350°F. Cook rice in a medium saucepan of boiling salted water until tender, 35-40 minutes. Drain well, spread out on a plate or a rimmed baking sheet, and let cool.
2. Meanwhile, spread out walnuts on another rimmed baking sheet. Toast in oven, tossing once, until fragrant, 8-10 minutes. Let cool; chop.
3. Whisk lemon juice, vinegar, and agave in a small bowl. Whisking constantly, gradually drizzle in oil. Season vinaigrette with salt.
4. Toss rice, walnuts, scallions, edamame, tomatoes, green beans, and vinaigrette in a large bowl. Season with salt and pepper.
5. Per serving: 310 calories, 18 g fat, 4 g fiber Nutritional analysis provided by Bon Appétit
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