Asian Black Rice Salad

by: Sandy Todd Webster

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

IDEA Fitness Journal , Volume 9, Issue 3

© 2012 by IDEA Health & Fitness Inc. All rights reserved. Reproduction without permission is strictly prohibited.

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, the health and fitness industry's leading resource for fitness and wellness professional...