Black Rice Salad with Lemon Vinaigrette

By LRay

Recipes & Menus | recipes

Black Rice Salad with Lemon Vinaigrette
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.

6 servings

Active:

15 minutes

Total:

1 hour 20 minutes

Recipe by Lake Austin Spa Resort in Austin, TX

Photograph by Craig Cutler

May 2013

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

Details

Servings 6
Cooking time 75mins
Adapted from bonappetit.com

Preparation

Step 1

Preheat oven to 350°. 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.

Meanwhile, spread out walnuts on another rimmed baking sheet. Toast in oven, tossing once, until fragrant, 8-10 minutes. Let cool; chop.

Whisk lemon juice, vinegar, and agave in a small bowl. Whisking constantly, gradually drizzle in oil. Season vinaigrette with salt.

Toss rice, walnuts, scallions, edamame, tomatoes, green beans, and vinaigrette in a large bowl. Season with salt and pepper.