Black Rice and Pea Shoot Salad
Exotic black rice and curly jade green pea shoots with bright carrot slivers, green onions, and tamari-roasted cashews, tossed with a zesty dressing of lime juice and toasted sesame oil. Bring this striking salad to a potluck party or serve it simply, with mixed lettuce greens.
Servings: 8 servings
- 1 cup black rice , such as Lotus forbidden rice®
- 1 tablespoon tamari soy sauce
- 3 tablespoons fresh-squeezed lime juice or rice vinegar
- 1 tablespoon avocado oil
- 1 tablespoon toasted sesame oil
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon fine sea salt
- 2 carrots , halved, cut on diagonal
- 1/2 cup green onions , thinly sliced
- 3/4 cup coarsely chopped tamari roasted cashews , see note
- 3 1/2 cups coarsely chopped pea shoots, washed and dried (see note)
- 2 tablespoons fresh mint , finely chopped (optional)
Bring 2 cups water to a boil; add rice, cover and return to a boil, then reduce heat to very low and cook, covered, 30 to 40 minutes, or until the water has been absorbed. (To see if the water has been absorbed without stirring, tilt the pan to the side.) Let sit for 5 to 10 minutes to cool. Fluff with a fork.
Make a dressing with the tamari soy sauce, lime juice, avocado and sesame oils, cayenne and salt. Stir the dressing into the cooked rice. Mix in the carrots, green onions, cashews, pea shoots, and mint, if using.
You can serve the salad warm like this or refrigerate until cold and serve later.
- If you can't find pea shoots, slice up some snow peas and add them instead.
- Use tamari roasted cashews from the bulk bins, or make your own tamari roasted cashews stovetop, in a cast-iron skillet, using 1 cup raw whole cashews and 1 tablespoon tamari soy sauce. Follow these basic directions.
Calories: 221kcal | Carbohydrates: 25g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Sodium: 235mg | Potassium: 209mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3097IU | Vitamin C: 76mg | Calcium: 24mg | Iron: 1mg