Black Rice Salad with Lemon Vinaigrette

By MJH

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
• Ingredient info: Black rice is available at natural

Details

Adapted from bonappetit.com

Preparation

Step 1

Preheat oven to 350°F.
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.