Black Rice Salad With Lemon Vinaigrette
Black rice is my new favorite "go to" rice. On its own, it has a slight fruity taste. I have a few great recipes, but just saw this one. I figured we could try it together.
1 cup black rice (Lotus Foods) (I found it at Fresh Market)
Kosher salt
1/2 cup walnuts
1/4 cup Meyer lemon juice or 3 TBL regular lemon juice
2 TBL white wine vinegar
1 TBL agave syrup (nector) or honey
1/4 cup extra-virgin olive oil
4 scallions, thinly sliced
1 cup frozen shelled edamame, thawed
1 cup grape tomatoes, halved
4 oz green beans thinly sliced (about 1 cup)
Freshly ground black pepper
-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 rimmed baking sheet to cool.
-Meanwhile, spread out walnuts on another baking sheet. Toast in oven, tossing once, until fragrant, 8-10 minutes. lt cool and 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.