Black Rice Salad With Lemon Vinaigrette
This vibrant and satisfying Forbidden Black Rice Salad is a harmonious blend of nutty black rice, toasted walnuts, and an array of fresh vegetables, all tossed in a zesty Meyer lemon vinaigrette. Each bite offers a delightful mix of flavors and textures, making this salad a deliciously wholesome choice for a light meal or a flavorful side dish.
— Constant Cookbook
Ingredients
- 1 black rice (preferably Lotus Foods Forbidden Rice)
- Kosher salt
- 1/2 walnuts
- 1/4 Meyer lemon juice or 3 tablespoons regular lemon juice
- 2 white wine vinegar
- 1 agave syrup (nectar) or honey
- 1/4 extra-virgin olive oil
- 4 scallions, thinly sliced
- 1 frozen shelled edamame, thawed
- 1 grape tomatoes, halved
- 4 green beans, thinly sliced (about 1 cup)
- Freshly ground black pepper
Instructions
- Preheat oven to 350°. Cook rice in a medium saucepan of boiling salted water until tender, 35-40 minutes. Drain well, spread out on a plate or a rimmed baking sheet, and let cool.
- Meanwhile, spread out walnuts on another rimmed baking sheet. Toast in oven, tossing once, until fragrant, 8-10 minutes. Let cool; chop.
- Whisk lemon juice, vinegar, and agave in a small bowl. Whisking constantly, gradually drizzle in oil. Season vinaigrette with salt.
- Toss rice, walnuts, scallions, edamame, tomatoes, green beans, and vinaigrette in a large bowl. Season with salt and pepper.
Yield
6 servings
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