Coconut Black Rice

Photo by mahto a.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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