Black Rice Salad with Lemon Vinaigrette

Black Rice Salad with Lemon Vinaigrette

Photo by ROBandSEAN ..


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup black rice (preferably Lotus Foods Forbidden Rice)

  • Kosher salt

  • ½

    cup walnuts

  • ¼

    cup Meyer lemon juice or 3 tablespoons regular lemon juice

  • 2

    tablespoons white wine vinegar

  • 1

    tablespoon agave syrup (nectar) or honey

  • ¼

    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

Directions

• 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


Nutrition

Facebook Conversations