Menu Enter a recipe name, ingredient, keyword...

mahto

Coconut Black Rice

By

Google Ads
Rate this recipe 4.3/5 (4 Votes)

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

Details

Preparation

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.

‚Äč

You'll also love

Review this recipe

Fluffy Southern Coconut and Lemon Curd Cake (Paula Deen) Coconut Candy Balls (Chocolate Covered)