Bonuses to this dish? 1) It is just as good the next day (maybe better) as the rice gets a chance to further take on the lemon flavor of the dressing. It can dry out a touch in the fridge over night but I just re-toss with a very small amount of extra dressing and serve. 2) Perfect for dinners outside with friends or bringing as your potluck contribution- you will get major kudos. 3) is a universal side- it can pretty much go with any grilled protein you have on tap- I especially love it with grilled chicken or shrimp. Enjoy!
Active Time: 15 minutes
Total Time: 1 Hour (includes rice cooking time)
Serves 6
Ingredients
- 1 Cup Black Rice cooked to package directions or in a rice cooker.
- Kosher salt
- 1/2 Cup Toasted Walnuts ( I like them toasted)
- 1/4 Cup Meyer lemon juice or 3 Tblsp. Regular lemon juice
- 2 tsps. white wine vinegar
- 1 Tblsp. Agave syrup (You can swap out for honey but the Agave blends in the dressing much better)
- 1/4 Cup Extra-virgin Olive Oil
- 4 Scallions, thinly sliced (White and tender green parts only)
- 1 Cup Shelled Edamame (frozen / thawed)
- 1 Cup Grape Tomatoes, halved
- 4 ounces Green beans, thinly sliced (about 1 cup)
- Freshly Ground Black Pepper
Directions:
- Chop toasted walnuts into small pieces.
- In a small food processor: combine lemon juice, vinegar, and agave.
- With motor running gradually drizzle in oil.
- Season vinaigrette with salt.
- In a large bowl- combine rice, walnut pieces, scallions, edamame, tomatoes, green beans, and vinaigrette.
- Season with salt and pepper.
- Serve immediately. If you make in advance be sure to re-toss prior to serving as the dressing will settle toward the bottom of the bowl.