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Coconut Black Rice


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Rate this recipe 4.3/5 (4 Votes)


  • Serves 4
  • 1 1/2 cups uncooked black rice
  • 1 pint fresh raspberries
  • 1 lb. fresh asparagus, ends removed
  • 1 Tbsp fresh lemon zest
  • 2 scallions, finely chopped
  • 2 Tbsp shredded coconut
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground pepper
  • 2 Tbsp Barlean's Coconut Oi



Step 1

COOK black rice according to package instructions; drain and set aside.

RINSE raspberries and set aside. Using kitchen scissors, cut asparagus into 1/2-inch pieces. In a medium sized pot, steam asparagus in a steamer basket for 8 minutes or until asparagus is tender. Remove from heat; set asparagus aside to cool for 5 minutes.

Gently TOSS cooked rice, asparagus, lemon zest, scallions, coconut, sea salt and pepper together in a large bowl. Place in the refrigerator for 20 minutes.

REMOVE from fridge; fold fresh raspberries into salad and gently toss to combine. Drizzle with coconut oil. Serve chilled.


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