Black Rice Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 3 tablespoons fresh lemon juice
- 1/2 cup extra-virgin olive oil
- Carbohydrate 38 g(13%)
- Fat 15 g(23%)
- Fiber 2 g(10%)
- Protein 4 g(8%)
- Saturated Fat 2 g(11%)
- Sodium 20 mg(1%)
- Calories 302
Preparation Cook rice in a large pot of boiling salted water (1 tablespoon salt for 4 quarts water), uncovered, stirring occasionally, until tender, about 30 minutes. Drain in a sieve and rinse with cold water. Meanwhile, purée 1 cup basil leaves with oil, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender until emulsified. Tear remaining 1/2 cup basil leaves into a large bowl and stir together with dressing, rice, and remaining ingredients. Season to taste.
Preparation Cook rice in a large pot of boiling salted water (1 tablespoon salt for 4 quarts water), uncovered, stirring occasionally, until tender, about 30 minutes. Drain in a sieve and rinse with cold water. Meanwhile, purée 1 cup basil leaves with oil, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender until emulsified. Tear remaining 1/2 cup basil leaves into a large bowl and stir together with dressing, rice, and remaining ingredients. Season to taste.
