Coconut Black Rice

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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.

Recipe uploaded with Shop'NCook for iPhone.

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