Black Rice And Soy Salad Recipes

ASIAN BLACK RICE SALAD WITH GINGER ORANGE DRESSING

Asian Black Rice Salad with Ginger Orange Dressing image

Asian Black Rice Salad with Ginger Orange Dressing is an easy black rice salad packed with edamame, crunchy vegetables, and plenty of Asian flavor!

Provided by Marcie

Time 45m

Number Of Ingredients 15

Ingredients

1 cup Village Harvest Black Rice (cooked according to package instructions and cooled)
1 cup shelled edamame (thawed if frozen)
1 bell pepper (seeded and chopped)
2 clementines or 1 small naval orange (peeled, sliced widthwise, and cut into small triangles)
2 green onions (both white and green parts, sliced on the bias)
1/4 cup chopped fresh cilantro
sesame seeds (for garnish (optional))
1 1/2 tablespoons rice wine vinegar
1 tablespoon fresh orange juice
1/2 tablespoon reduced sodium soy sauce or tamari for gluten-free
2 teaspoons maple syrup
1 teaspoon freshly grated ginger*
1 small clove garlic (grated or chopped very fine)
1 teaspoon sesame oil
1/4 cup extra virgin olive oil

Steps:

Place the rice in a large serving bowl. Add the edamame, bell pepper, clementines, green onions, and cilantro to the bowl. Set aside.
In a small bowl, whisk together the rice wine vinegar, orange juice, soy sauce, honey or agave, ginger, garlic, and sesame oil. Whisking constantly, add the olive oil in a slow steady stream. Add a pinch of salt if desired,
Add the dressing to the salad and toss to combine until the salad is well coated with the dressing. Sprinkle with sesame seeds, if using, then serve and enjoy!

Nutrition Facts : ServingSize 1 g, Calories 193 kcal, Carbohydrate 17 g, Protein 4 g, Fat 13 g, SaturatedFat 2 g, Sodium 215 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 11 g

BLACK RICE SALAD RECIPE

Black Rice Salad Recipe image

This Asian flavored black rice salad is bright, fresh, and packed with good for you ingredients like black rice, snow peas, and radishes. Easy to make, filling, hearty, flavorful, and perfect for meal prep.

Provided by Aysegul Sanford

Categories Salad

Time 45m

Number Of Ingredients 15

Ingredients

1 cup black rice (rinsed and drained)
4 cups water
1 teaspoon kosher salt
3 tablespoons rice vinegar
1 small shallot (or 2 teaspoons minced red onion)
2 teaspoons honey
2 teaspoons Asian Chili-Garlic Sauce
2 cloves garlic (minced)
1 teaspoon fresh ginger (grated)
¼ cup olive oil
1 tablespoons toasted sesame oil
1 cup sugar snap peas (cut into 1-2 inch pieces)
5 radishes (- sliced thinly)
1 red or yellow bell pepper (seeded and chopped)
¼ cup fresh cilantro (roughly chopped)

Steps:

Place black rice, salt, and water in a medium sized saucepan over medium heat. Bring it to a boil and cook until the rice is tender, 20-25 minutes. Drain and let it cool.
Make the salad dressing by whisking together rice vinegar, shallot, honey, chili garlic sauce, garlic, and ginger. While still whisking, drizzle in the olive oil and sesame oil until fully combined.
To assemble the salad, place now-cooled black rice, sugar snap peas (or shelled edamame), radishes, bell pepper, and cilantro in a large salad bowl. Drizzle it with the dressing and give it a gentle toss.
Give it a taste for seasoning and add in if necessary. Serve.

Nutrition Facts : Calories 362 kcal, Carbohydrate 44 g, Protein 5 g, Fat 19 g, SaturatedFat 3 g, Sodium 603 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 15 g, ServingSize 1 serving

BLACK RICE AND SOY SALAD

Black Rice and Soy Salad image

I've made this salad with Chinese black rice and with Lundberg's Japonica, and both work well. It's a salad high in omega-3 fatty acids and plant proteins - contained in the tofu, edamame and rice - and it packs well in a lunch box. Whichever type of rice you use, just follow the cooking instructions on the bag.

Provided by Martha Rose Shulman

Categories weekday, salads and dressings, main course

Time 5m

Yield Serves six

Number Of Ingredients 9

Ingredients

3 cups cooked black rice 1 cup uncooked
1 red bell pepper, diced
1/3 cup walnut pieces
1 cup edamame
1/2 pound tofu
1 tablespoon soy sauce
2 tablespoons minced chives
1/4 cup chopped cilantro
1/2 to 2/3 cup (to taste) sesame ginger vinaigrette

Steps:

In a large bowl, combine the rice, diced bell pepper, walnut pieces and edamame.
Slice the tofu about 1/2 inch thick, and blot with paper towels. Cut into 1/2-inch dice, and toss with the soy sauce. Add to the rice along with the chives and cilantro.
Just before serving, toss with the vinaigrette.

Nutrition Facts : @context http, Calories 191, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 6 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 440 milligrams, Sugar 3 grams, TransFat 0 grams

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