Pecan Black Rice Salad
Updated Feb 15, 2021, Published Nov 11, 2014
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Pecan Black Rice Salad
Ingredients
- 1½ cups water
- ¾ cup black rice
- 4 cups baby spinach
- 1 pint cherry tomatoes
- ¼ cup whole pecans
- 1 tablespoon sesame seeds
- 1 tablespoon extra-virgin olive oil
- Juice of 1 lemon
- 2 tablespoons white balsamic vinegar
- 1 garlic clove, minced
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Bring water and rice to a boil in a small saucepan. Reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, about 45 minutes. Remove from heat and set aside for 10 minutes. Then fluff with a fork.
- In a large bowl, combine the cooked rice, spinach, cherry tomatoes, pecans, and sesame seeds.
- In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, garlic, salt, and pepper. Drizzle over the salad and serve.
Nutrition
Calories: 166kcalCarbohydrates: 23gProtein: 3gFat: 6gSodium: 127mgPotassium: 364mgFiber: 2gSugar: 3gVitamin A: 2260IUVitamin C: 23.8mgCalcium: 52mgIron: 1.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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