Strawberry Black Rice Salad with Garlic-Lemon Vinaigrette

  • Total Time: 50 mins
  • Hands-on Time: 15 mins
  • Makes: 4 servings

A perfect side dish for your next picnic, potluck or grilling party, this luscious spring salad features a base of deep black rice and a stunning contrast of color from fresh strawberries, parsley and vibrant edamame. A honey-kissed oil and vinegar dressing enlivened with garlic and red pepper flakes makes this dish pop with flavor.

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Ingredients:

  • 1/4 teaspoon Simply Organic Garlic Powder 3.64 oz.
  • 1/4 teaspoon Simply Organic Crushed Red Pepper 1.59 oz.
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons sherry vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • 1 cup black rice
  • 1 1/2 cups frozen edamame
  • 4 scallions, white and light green parts only, finely chopped
  • 8 ounces strawberries, hulled and quartered (about 1 cup)
  • 1/2 cup Italian parsley, chopped, plus more for topping

Directions:

To make the dressing
1. In a small bowl, whisk together olive oil, lemon juice, vinegar, honey, garlic powder, red pepper flakes and salt. Set aside.

To make the salad
1. In a medium saucepan over medium-high heat, bring rice and water to a boil. Cover and reduce heat to low. Simmer for 30 to 40 minutes, until rice is tender and most of the liquid has been absorbed. Rice should be soft yet chewy. Remove from heat and set aside to cool.
2. In a small pot, bring a small amount of water to a boil and add edamame. Cook for about 3 to 4 minutes, until edamame is bright green and tender. Drain in a colander and rinse with cold water.

3. In a large serving bowl, stir together cooled black rice, edamame, scallions, strawberries, and parsley.
4. Toss salad with dressing. Taste and adjust the seasoning as necessary, adding additional salt if desired.
5. Serve salad at room temperature, topping each bowl with additional parsley. Cover and refrigerate leftovers for up to 4 days.


 

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