Forbidden Rice Salad with Citrus Vinaigrette
Barb: Any type of black or even brown rice can be used in this recipe. Forbidden rice sounds so mysterious and more exciting than plain old rice. Plus the color contrast is amazing! I steam the sugar snap peas and asparagus in my microwave: just cut to required size, place in bowl and add a tablespoon water. Cover with a microwavable plate - not plastic wrap because the heat can release dangerous chemicals. Cook for 1 minute intervals until desired tenderness is reached.
1 cup black rice (preferably Forbidden Rice)
1 cup lightly steamed sugar snap peas, cut into 1 inch sections
1 cup lightly steamed asparagus, cut into 1 inch sections
3 green onions, thinly sliced
1 cup grape or cherry tomatoes, halved
½ cup toasted walnuts or pecans
3 tablespoons lemon juice
2 tablespoons white wine vinegar
1 tablespoon honey
¼ cups grapeseed oil or extra virgin olive oil
salt and pepper
Cook rice according to package directions, using 2 cups water to the 1 cup rice. Allow to cool.
Whisk all vinaigrette ingredients. Season with salt and pepper.
Place salad ingredients in a large bowl. Pour on the vinaigrette and toss.