BLACK RICE SALAD RECIPE RECIPES
BLACK RICE SALAD WITH LEMON VINAIGRETTE RECIPE | EPICURIOUS
The pleasantly earthy flavor of black rice pairs well with the bright acidity of this vinaigrette. If you can't find it, use wild rice instead.
Provided by EPICURIOUS.COM
Total Time 1 hour 20 minutes
Cook Time 15 minutes
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. 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.
BLACK RICE SALAD RECIPE BY THE DAILY MEAL CONTRIBUTORS
This salad is a great warm weather side dish thanks to the lemony vinaigrette and combination of fresh vegetables. Black rice is available at most natural food stores and some supermarkets. While it requires some cooking time and care, it has a wonderful nutty flavor. It's not surprising that this recipe originally came from a spa resort, as this salad is visually appealing, tasty and healthy—the very definition of spa cuisine.This recipe is from the Lake Austin Spa Resort in Austin, Texas, and was originally published in the May 2013 issue of Bon Appetit magazine. This recipe was also published in the Capital Gazette.
Total Time 59 minutes59S
Prep Time 14 minutes59S
Cook Time 44 minutes59S
Yield 6
Number Of Ingredients 12
Steps:
- Step 1: Preheat the oven to 350 F.
- Step 2: Bring a medium saucepan of salted water to a boil. Cook 1 cup black rice until tender, about 35 to 40 minutes. Drain well, then spread out on a plate or rimmed baking sheet and let cool.
- Step 3: Meanwhile, spread out 1/2 cup walnuts on another rimmed baking sheet. Toast in the oven, tossing once, until fragrant, about 8 to 10 minutes. Let cool; chop.
- Step 4: In a small bowl, whisk together 1/4 cup Meyer lemon juice (or 3 tablespoons regular lemon juice), 2 tablespoons white wine vinegar and 1 tablespoon agave syrup (or honey). Whisking constantly, gradually drizzle in 1/4 cup extra virgin olive oil. Season vinaigrette with salt to taste.
- Step 5: In a large bowl, combine the cooled black rice, toasted chopped walnuts, 4 thinly sliced scallions, 1 cup shelled edamame, 1 cup halved grape tomatoes, 4 ounces thinly sliced green beans and the vinaigrette. Season with salt and pepper. Toss to combine.
Nutrition Facts : ServingSize 1 serving, Calories 253 calories, SugarContent 4 g, FatContent 12 g, CarbohydrateContent 32 g, FiberContent 4 g, ProteinContent 6 g, SaturatedFatContent 2 g, SodiumContent 327 mg
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