Black Rice Salad with Snap Peas, Carrots, and Almonds
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Black Rice Salad with Snap Peas, Carrots, and Almonds
Directions
- 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.
- 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 ,
- 15 g fat
- (1 g sat. fat ,
- 4 g polyunsaturated fat ,
- 9 g monounsaturated fat ),
- 0 mg chol. ,
- 716 mg sodium ,
- 50 g carb. ,
- 5 g fiber ,
- 13 g sugar ,
- 9 g pro.