Black Rice Salad with Snap Peas, Carrots, and Almonds

Black Rice Salad with Snap Peas, Carrots, and Almonds

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cups water

  • 2

    cups black rice

  • 4

    cups microgreens and/or shredded cabbage

  • 4

    small carrots, sliced and/or coarsely chopped

  • 8

    ounces sugar snap peas, trimmed, halved lengthwise and coarsely chopped

  • 4

    green onions, diagonally sliced

  • ¼

    cup fresh lime juice

  • ¼

    cup honey

  • cup tamari sauce

  • cup canola oil

  • 2

    teaspoons wasabi paste

  • ½

    cup Marcona almonds

Directions

In a 2- to 3-quart saucepan bring 31/2 cups water to boiling; add rice. Reduce heat to low; cover tightly. Cook 30 minutes or until all the water is absorbed. Let cool. Transfer to a large bowl. Add microgreens, carrots, snap peas, and green onions; toss to combine. For dressing, in a medium bowl whisk together lime juice, honey, tamari, canola oil, and wasabi paste. Pour dressing over rice and vegetables; toss to combine. Sprinkle with Marcona almonds. Grain Change Up Substitute cooked farro or wheat berries for the black rice. Omit step 1; begin with step 2 Nutrition Facts Per serving: 353 kcal cal., 15 g fat (1 g sat. fat, 4 g polyunsaturated fat, 9 g monounsaturated fat), 0 mg chol., 716 mg sodium, 50 g carb., 5 g fiber, 13 g sugar, 9 g pro.


Nutrition

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