- 1
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
Preparation
Step 1
1. 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.
2. 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.
From the Test KitchenGrain Change Up•Substitute cooked farro or wheat berries for the black rice. Omit step 1; begin with step 2
Makes: 8 servings Serving size: 1 1/4 cups Yield: 10 cups
Prep 20 mins Cook 30 mins Cool 1 hr
Nutrition Facts (Black Rice Salad with Snap Peas, Carrots, and Almonds) Servings Per Recipe 8,
cal. (kcal) 353,
Fat, total (g) 15,
chol. (mg) 0,
sat. fat (g) 1,
carb. (g) 50,
Monosaturated fat (g) 9,
Polyunsaturated fat (g) 4,
Trans fatty acid (g) 0,
fiber (g) 5,
sugar (g) 13,
pro. (g) 9,
vit. A (IU) 4040,
vit. C (mg) 24,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 1,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 48,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 716,
Potassium (mg) 438,
calcium (mg) 67,
iron (mg) 2,
Mark as Free Exchange () 0,
Percent Daily Values are based on a 2,000 calorie diet