Black Rice Salad with Snap Peas, Carrots, and Almonds

Black rice has a deep black color, and it turns a deep purple when cooked. Its color is due to its anthocyanin content. The grain has a mild, sweet taste that has a very large appeal.

Prep: 20 min.

Cool: 1 hr.

Cook: 30 min.

2 Cups Black Rice

4 Cups Microgreens and/or shredded Cabbage

4 Small Carrots, sliced and/or coarsely chopped

8 Oz. 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 Cup Tamari Sauce

1/3 Cup Canola Oil

2 Tsp. Wasabi Paste

1/3 Cup Marcona Almonds

1. In a 2 to 3 quart saucepan bring 3 3/4 cups of water to boiling; add rice. Reduce heat to low; cover tightly. Cook 30 minutes or until all of 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 sauce, canola oil, and wasabi paste. Pour dressing over rice and vegetables; toss to combine. Sprinkle with Marcona almond.

Makes 8 servings.

Grain change-up: Substitute cooked farro or wheat berries for the black rice. Omit step 1: begin with step 2.

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