mealpreponfleekTry out this new grain in A Black Rice & Lentil Salad! Keep the recipe as is for a vegan friendly option OR add in chicken or shrimp for a punch of protein!
½ cup black rice,
1 ¼ cups water
Salt to taste
½ cup fresh or frozen edamame
½ cup @melissasproduce lentils
¼ cup broken walnuts
1 tablespoon seasoned rice vinegar
1 tablespoon fresh lime juice
1 teaspoon finely chopped or grated fresh ginger
Soy sauce to taste (optional)
1 tablespoon dark sesame oil or walnut oil (substitute olive oil or grapeseed oil if you are allergic to tree nuts or sesame seeds)
2 tablespoons grapeseed oil
2 tablespoons chopped cilantro
Combine the rice, water and salt to taste in a small saucepan and bring to a boil. Cover, reduce the heat and simmer 40 to 50 minutes, until all of the liquid in the pan has been absorbed by the rice. Remove from the heat. Remove the lid, place a clean dish towel over the pan and return the lid. Let sit for 10 to 15 minutes.
Meanwhile, if using frozen edamame, cook it, following the directions on the package.
In a medium bowl, toss together the rice, edamame, lentils, walnuts and cilantro. In a small bowl or measuring cup, whisk together the rice vinegar, lime juice, ginger, soy sauce, cayenne, sesame or walnut oil and grapeseed oil. Toss with the salad. Refrigerate in a bowl or in containers until ready to take to work or eat.
Recipe Credit: @nytimes
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- nocrumbsleftlove knowing that
- shillibabyIs this black rice different from wild rice that is also black?
- shakingoffweightLove it!
- shakingoffweight@shillibaby it definitely tastes way different than the wild rice. The wild one i dont like as much personally
- meowmeixGood to know!
- the_brunch_brosPerfect Photo 👌
- themealprepjourneyDefinitely awesome
- inspiregreenLiterally just bought some yesterday!
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