Forbidden Rice Salad with Lemon Vinaigrette

Have you ever looked through a magazine and drooled on the pages? Not GQ, Esquire, Mens Health or Vogue… a food magazine! I have. Really. Drops of drool have fallen from my lips as I was flipping through the beautifully photographed glossy pages of food magazines. The food is thoughtfully staged. The lighting is perfect. Even the crumbs that fall off the plate are strategically placed to make the dish look more enticing. When I saw this salad in Bon Appetit, it made my knees weak. Those photographic marketing geniuses hit the nail on the head… I HAD to make the salad!

Forbidden Rice Salad with Tomatoes, Edamame & Sugar Snap Peas

Forbidden Rice Salad with Tomatoes, Edamame & Sugar Snap Peas

What a fantastic flavor the forbidden rice adds to this salad! Nutty and earthy flavors are brightened with the lemon vinaigrette. One of those magical salads that taste even better on the day after it’s made, after the ingredients have had some time to blend together. This will be a great hit at your dinner parties and pot lucks because it’s vegan and gluten free! 

*Note, the recipe proportions are for a salad large enough to feed a large dinner party. Feel free to divide it for a normal family portion.

Ingredients looking vibrant!

Ingredients looking vibrant!

Who knew that salad could be so enticing?!

Who knew that salad could be so enticing?!

Making a vinaigrette is easy when you measure directly into a measuring cup and whisk with an immersion blender!

Making a vinaigrette is easy when you measure directly into a measuring cup and whisk with an immersion blender!

Forbidden Rice Salad with Tomatoes, Edamame & Sugar Snap Peas

Forbidden Rice Salad with Tomatoes, Edamame & Sugar Snap Peas

Smile for the close-up!

Smile for the close-up!

Sexy Salad....

Sexy Salad….

Forbidden Rice Salad with Lemon Vinaigrette

Serves 12-16 as a side

Adapted from Bon Appetit Magazine

Ingredients

3 cups black rice
10 cups water
1 tablespoon kosher salt
.
1/2 cup Meyer lemon juice
1/4 cup regular lemon juice
6 tablespoons white balsamic vinegar
3 tablespoons honey
3/4 cup olive oil
.
3 cups frozen shelled edamame, thawed
2 pints grape tomatoes, halved
12 ounces sugar snap peas, cut into bite size pieces
Kosher salt
Freshly ground black pepper
 

Directions

1. In a large pot, bring water to a boil. Add the rice and let simmer for 35-40 minutes, until tender.  Drain rice and let cool.
2. Combine all of the dressing ingredients. You can whisk it together with a fork/whisk. I add and measure the ingredients into a tall measuring cup and then use an immersion blender.
3. In a very large bowl, combine rice, edamame, tomatoes and toss with dressing.
4. Taste and adjust for salt and pepper.
5. Enjoy at room temperature. The salad can keep, refrigerated for 3 days.
.
Eat, Drink & Be Yummy!
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