Asian Black Rice Salad

by Sandy Todd Webster on Feb 17, 2012

Food for Thought

½ cup black rice
1 carrot, shredded
½ green bell pepper, diced
½ pint grape tomatoes, halved
¼ cup dried cranberries, chopped
¼ cup slivered almonds

Sauce
1 teaspoon (tsp) grated ginger
1 tablespoon (tbs) soy sauce
2 tbs honey
1 tbs light sesame oil
½ tsp black pepper

Rice: Boil black rice in 2 cups of water until softened, adding additional water as necessary. Remove from heat and allow to cool completely.
Sauce: Combine all sauce ingredients in bowl; set aside to marinate for 15 minutes or longer. Add sauce to cooled rice and combine.
Salad: For added color and fiber, toss rice and sauce mixture with your favorite greens (arugula, spinach and shredded kale work well). Serves four as a side salad.

Per Serving: 218 calories; 32 grams (g) carbohydrates; 5 g protein; 8 g fat; 2.58 g fiber; 34 g calcium; 244 milligrams (mg) sodium; 0 mg cholesterol.
Source: Recipe courtesy of www.blackrice.com.

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About the Author

Sandy Todd Webster

Sandy Todd Webster IDEA Author/Presenter

Sandy Todd Webster is Editor in Chief of IDEA's publications, including the award-winning IDEA FITNESS JOURNAL and IDEA FOOD & NUTRITION TIPS, the industry's leading resources for fitness, wellness and nutrition professionals worldwide. Sandy joined IDEA in 2001 as executive editor of IDEA PERSONAL TRAINER and IDEA FITNESS MANAGER magazines and was promoted to lead the editorial team in 2003. More than 20 years in magazine publishing, marketing communications and creative services have shaped her straightforward approach to multi-channel communication. Early experience in Los Angeles as a sports writer/reporter, and then enriching years as a managing editor in allied health care publishing have pulled her across a spectrum of stimulating subject matter. Fitness, health and nutrition reside at the perfect center of this content continuum, she feels. A Chicago native, Sandy grew up fully engaged in various competitive sports. Her drive and dedication as an athlete translate to a disciplined work ethic and unwavering approach to challenge in her career. Shortly after graduating journalism school from Southern Illinois University-Carbondale, she was recruited to L.A. for her first post in magazine publishing. After two decades of working on magazines--and now in the throes of applying the unbelieveable multi-media content delivery options available in the magazine 2.0 world--she is still "completely in love" with the creative process it takes to deliver meaningful, inspirational content to end users. She is an accomplished home cook and gardner who would love to combine those skills and passions with her health and fitness background to continue educating readers about a well-balanced, healthy lifestyle.