Ingredients
- 1 cup black rice
- kosher salt
- ½ cup walnut halves
- 3 tablespoons fresh lemon juice
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- ¼ cup EVOO
- 4 scallions, thinly sliced
- 1 cup shelled edamame-thawed
- 1 cup grape tomatoes, halved
- freshly ground black pepper
Directions
Cook rice in a saucepan with boiling salted water until tender. Approximately 35-40 minutes. Drain well and spread on a plate to cool. Toast walnuts in oven at 350° for 8-10 minutes. Let cool and chop. Whisk juice, vinegar, and honey. Constantly whisking, drizzle in EVOO. Season with salt. Toss all ingredients together and add dressing. Season with pepper and salt if needed. |