Coconut Black Rice

By mahto

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

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.