Forbidden Black Rice Salad Recipes

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.

Steps:

• Bring rice, water and pinch of salt to a quick bowl, cover and lower heat to a simmer for 30 minutes.
• Let rice sit while you whisk together sesame oil and tamari.
• While rice is still warm toss in the sesame oil and tamari mixture.
• Let cool, then add sweet potatoes, red peppers, yellow peppers, scallions, and salt, pepper to taste.

Steps:

• Bring rice, water and pinch of salt to a quick bowl, cover and lower heat to a simmer for 30 minutes. Let rice sit while you whisk together sesame oil and tamari. While rice is still warm toss in the sesame oil and tamari mixture. Let cool, then add sweet potatoes, red peppers, yellow peppers, scallions, and salt, pepper to taste.