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Black Rice Salad with Snap Peas, Carrots, and Almonds

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  • Makes: 8 servings
  • Serving Size: 1 1/4 cups
  • Yields: 10 cups
  • Prep: 20 mins
  • Cook: 30 mins
  • Cool: 1 hr

Black Rice Salad with Snap Peas, Carrots, and Almonds



  1. In a 2- to 3-quart saucepan bring 31/2 cups water to boiling; add rice. Reduce heat to low; cover tightly. Cook 30 minutes or until all the water is absorbed. Let cool. Transfer to a large bowl. Add microgreens, carrots, snap peas, and green onions; toss to combine.
  2. For dressing, in a medium bowl whisk together lime juice, honey, tamari, canola oil, and wasabi paste. Pour dressing over rice and vegetables; toss to combine. Sprinkle with Marcona almonds.

From the Test Kitchen

Grain Change Up

Substitute cooked farro or wheat berries for the black rice. Omit step 1; begin with step 2

Nutrition Facts (Black Rice Salad with Snap Peas, Carrots, and Almonds)

    Per serving:
  • 353 kcal cal.,
  • 15 g fat
  • (1 g sat. fat,
  • 4 g polyunsaturated fat,
  • 9 g monounsatured fat),
  • 0 mg chol.,
  • 716 mg sodium,
  • 50 g carb.,
  • 5 g fiber,
  • 13 g sugar,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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