Black Rice Salad with Snap Peas, Carrots, & Almonds
By GadgetGirl
This simple, healthy and colorful side dish is the perfect accompaniment to chicken, fish or pork.
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.
Ingredients
- 3 1/2 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
- 1/4 cup fresh lime juice
- 1/4 cup honey
- 1/3 cup tamari sauce
- 1/3 cup canola oil
- 2 teaspoons wasabi paste
- 1/2 cup Marcona almonds
Details
Servings 8
Preparation time 20mins
Cooking time 50mins
Preparation
Step 1
In a 2- to 3-quart saucepan bring 3 1/2 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
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