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Coconut Black Rice
Nb persons: 4
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| Coconut Black Rice | |
| 1 1/2 cups | uncooked black rice |
| 1 pint | fresh raspberries |
| 1 lb. | fresh asparagus, ends removed |
| 1 Tbsp | fresh lemon zest |
| 2 | scallions, finely chopped |
| 2 Tbsp | shredded coconut |
| 1/2 tsp | sea salt |
| 1/4 tsp | freshly ground pepper |
| 2 Tbsp | Barlean's Coconut Oil |
COOK black rice according to package instructions; drain and set aside.
RINSE raspberries and set aside. Using kitchen scissors, cut asparagus into 1/2-inch pieces. In a medium sized pot, steam asparagus in a steamer basket for 8 minutes or until asparagus is tender. Remove from heat; set asparagus aside to cool for 5 minutes.
Gently TOSS cooked rice, asparagus, lemon zest, scallions, coconut, sea salt and pepper together in a large bowl. Place in the refrigerator for 20 minutes.
REMOVE from fridge; fold fresh raspberries into salad and gently toss to combine. Drizzle with coconut oil. Serve chilled.
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