BLACK RICE SALAD WITH LEMON VINAIGRETTE
Categories Salad Rice Side Vegetarian Walnut Healthy Vegan Lemon Juice Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Kosher
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Cook rice in a medium saucepan of boiling salted water until tender, 35-40 minutes. Drain well, spread out on a plate or a rimmed baking sheet, and let cool.
- Meanwhile, spread out walnuts on another rimmed baking sheet. Toast in oven, tossing once, until fragrant, 8-10 minutes. Let cool; 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.
LEMON RICE SALAD
This salad makes a refreshing side dish for a special occasion meal. I take it to holiday potluck suppers and other family gatherings. People enjoy the combination of flavors, and I like that it can be made ahead. -Margery Richmond, Lacombe, Alberta
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 15
Steps:
- For dressing, place first seven ingredients in a jar with a tight-fitting lid; shake well. In a large bowl, toss long grain rice and wild rice with dressing. Refrigerate, covered, overnight. , Stir cucumbers, green onions, parsley, basil and pepper into rice mixture. Refrigerate, covered, 2 hours. Stir in pecans just before serving.
Nutrition Facts :
BLACK RICE SALAD WITH LEMON VINAIGRETTE RECIPE - (4.5/5)
Provided by ROBandSEAN
Number Of Ingredients 12
Steps:
- • 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 a rimmed baking sheet, and let cool. • Meanwhile, spread out walnuts on another rimmed baking sheet. Toast in oven, tossing once, until fragrant, 8-10 minutes. Let cool; 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
BLACK RICE SALAD
Make and share this Black Rice Salad recipe from Food.com.
Provided by zenveg
Categories Salad Dressings
Time 36m
Yield 1 bowl, 6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the black rice with cold water in a sieve.
- Put the drained black rice in a saucepan, poor plenty of boiling water over the rice, add the salt and cook the rice according to the package directions so they still have "a bit of a bite". The Italian black rice that I use doesn't need soaking and is perfect after cooking for 16 - 17 minuttes.
- Rinse the cooked rice with cold water in a sieve, drain it thoroughly then pour into a bowl.
- Add the chopped walnuts, cranberries and red onion.
- Mix the ingredients for the vinaigrette and poor over the rice salad.
- Season the salad to taste with salt and pepper.
Nutrition Facts : Calories 253.3, Fat 13.3, SaturatedFat 1.8, Sodium 291.8, Carbohydrate 30.4, Fiber 2.4, Sugar 1.2, Protein 3.8
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- Meanwhile, spread out walnuts on another rimmed baking sheet. Toast in oven, tossing once, until fragrant, 8-10 minutes. Let cool; chop.
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