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Black Rice Salad with Snap Peas, Carrots, & Almonds

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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.

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Rate this recipe 4.5/5 (6 Votes)

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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