Black Rice Salad with Snap Peas, Carrots, and Almonds

Black Rice Salad with Snap Peas, Carrots, and Almonds
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1 users rated this recipe an average rating of 5.0
Makes:
8 servings
Serving Size:
1 1/4 cups
Yields:
10 cups
Prep:
20 mins
Cook:
30 mins
Cool:
1 hr
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Black Rice Salad with Snap Peas, Carrots, and Almonds

Ingredients
3 1/2
cups water
2
cups black rice
4
cups microgreens and/or shredded cabbage
4
small carrots, sliced and/or coarsely chopped
8
ounces sugar snap peas, trimmed, halved lengthwise and coarsely chopped
4
green onions, diagonally sliced
1/4
cup fresh lime juice
1/4
cup honey
1/3
1/3
cup canola oil
2
teaspoons wasabi paste
1/2
cup Marcona almonds

Directions

  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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