Black Rice Salad with Lemon Vinaigrette

Ingredients for Black Rice Salad with Lemon Vinaigrette

• 190g black rice (preferably Lotus Foods Forbidden Rice)

• Kosher salt

• 120ml walnuts

• 60ml Meyer lemon juice or 45ml regular lemon juice

• 2 tablespoons white wine vinegar

• 1 tablespoon agave syrup (nectar) or honey

• 60ml extra-virgin olive oil

• 4 spring onions, thinly sliced

• 240ml frozen shelled edamame, thawed

• 240ml grape tomatoes, halved

• 110g green beans, thinly sliced (about 150g )

• Freshly ground black pepper

• Ingredient info: Black rice is available at natural foods and specialty foods stores and some supermarkets.

How to make Black Rice Salad with Lemon Vinaigrette

Preheat oven to 177°C. 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, spring onions, edamame, tomatoes, green beans, and vinaigrette in a large bowl. Season with salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.