Coconut Black Rice
- 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
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.