Black rice n’ berries?

You betcha.

And I also tossed in a few fresh asparagus for ya.

Thought you might like a lil’ crunch in there.

Here’s another one of my berry salad recipes I created for Whole Foods Market at my berry party.

But this time it’s a rice salad.

Let’s just say this dish was a huge hit.

I created this recipe again for my parents last weekend at our beach house.

It was the perfect side dish for our outdoor BBQ.

My mother is obsessed.

And my father- well- let’s just say he’s still experimenting with the black rice kinda thing.  I think he- like all men are simply used to plain ol’ white rice. But, cheers to him for trying this one out!  I’ve got him eating grains he’s never ever heard of and lordy, lordy my parents can barely even pronounce them but they’re eating ’em up.

So, I’m guessing these grain-rich dishes are pretty darn good.

Black rice is a bit different than it’s cousins white n’ brown- it’s got more of a ‘bite’ to it. A bit chewier and heartier.

Am I right?

It’s not as soggy or soft as white n’ brown rice but let me tell you it packs a whole lotta flavor and it looks pretty too.

The next time I have a dinner party or BBQ- it’s gunna be all about black rice. I’m thinking black rice burgers and black rice lettuce wraps with avocado sauce.

Mmmmm.

I better go out n’ buy more black rice.

But for now, here’s a simple recipe that’s perfectly delish and can be paired as a lovely side dish for dinner – then scoop up some leftovers (if there are any left) and add it to your morning omelet or lunchtime salad tomorrow.

So thrifty, aren’t I?

Enjoy!

5.0 from 1 reviews
Asparagus n' Raspberry Black Rice Salad
 
Prep
Cook
Total
 
Gluten-Free and Vegan
Recipe type: Entree
Serves: 4
Ingredients
  • 1½ cups uncooked black rice
  • 1 pint organic raspberries
  • 1 bunch of fresh asparagus, ends removed
  • 1 Tbsp. fresh lemon zest
  • 2 scallions, finely chopped
  • 2 Tbsp. shredded coconut
  • ½ tsp. sea salt
  • ¼ tsp. freshly ground pepper
  • 2 Tsp. extra virgin olive oil
Instructions
  1. Cook black rice according to package.
  2. Rinse raspberries; set aside. Cut asparagus into ½ inch pieces. In a large bowl, combine cooked rice, asparagus, lemon zest, scallions, coconut, sea salt and pepper; gently toss to combine. Place in the refrigerator for 20 minutes.
  3. Remove from fridge; fold in fresh raspberries; gently toss to combine. Drizzle with olive oil.
  4. Serve chilled.

 

My
Best-Selling Cookbook

Over 200 plant-based recipes free of gluten, dairy, soy, sugar, eggs, peanuts, corn and other inflammatory foods.

Buy Now

Hi, I'm Amie!

I’m here to share my story of healing with you. I know what it’s like to suffer and not know what’s going on with your body. I’ve been there. I was lost, searching for answers and alone for 10 years until I learned how to get my body working for me, not against me—to address the underlying symptoms instead of using a Band-aid approach to reclaim my vitality. I want to show you that eating and living clean feels incredible. Once you see life this way, you’ll never go back. Ever. Come play along with me on Instagram, Pinterest, Facebook and Twitter. I’m here for you. xo

5 Simple Steps to Optimal Gut Health

Did you know the health of your gut can be responsible for 70% of your immune system functioning? Increase energy, ease bloating, optimize digestion, and get to the root cause of unwanted symptoms.

Get Your Free Guide
Previous Post Summertime Quinoa Berry Salad...
Next Post 4th of July Picnic Menu...
  • Share

9 comments

Share Your Thoughts

Rate this recipe: