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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.

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...

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