Black Rice Salad with Lemon Vinaigrette

As I posted on Nov. 2012, I fell in love with black rice because of a dish I had in London.  I subsequently cook almost all of my fish dishes with this rice.  Now here is a wonderful low cal, good for you salad.  They suggest using the black rice usually used in Chinese cooking which is far more accessible than the Po Valley Italian kind.  Like I said in my other post, I buy mine thru Amazon.com.  From Bon Appetit:



Makes 6 servings

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.

Preparation

• Preheat oven to 350°. 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.
  
  

  Nutritional Information

  6 servings, 1 serving contains:
  Calories (kcal) 310
  Fat (g) 18
  Saturated Fat (g) 2
  Cholesterol (mg) 0
  Carbohydrates (g) 35
  Dietary Fiber (g) 4
  Total Sugars (g) 5
  Protein (g) 8
  Sodium (mg) 110