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Black Rice Salad with Lemon Vinaigrette

Name: Black Rice Salad with Lemon Vinaigrette
Ingredients: 1 cup black rice (preferably Lotus Foods Forbidden Rice); Kosher salt; 1/2 cup walnuts; 1/4 cup Meyer lemon juice or 3 tablespoons regular lemon juice; 2 tablespoons white wine vinegar; 1 tablespoon agave syrup (nectar) or honey; 1/4 cup extra-virgin olive oil; 4 scallions, thinly sliced; 1 cup frozen shelled edamame, thawed; 1 cup grape tomatoes, halved; 4 ounces green beans, thinly sliced (about 1 cup); Freshly ground black pepper; Ingredient info: Black rice is available at natural foods and specialty foods stores and some supermarkets.

A small grocery run gets this on the table.

Ingredients

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directions

1.
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.
2.
Meanwhile, spread out walnuts on another rimmed baking sheet. Toast in oven, tossing once, until fragrant, 8-10 minutes. Let cool; chop.
3.
Whisk lemon juice, vinegar, and agave in a small bowl. Whisking constantly, gradually drizzle in oil. Season vinaigrette with salt.
4.
Toss rice, walnuts, scallions, edamame, tomatoes, green beans, and vinaigrette in a large bowl. Season with salt and pepper.

Recipes sourced from Epicurious.com.

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