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Black Rice Salad

The perfect winter prep-ahead lunch! This hearty and healthy salad holds up in the fridge, and everything gets a little better after the flavors marry together overnight. The fresh herbs and orange segments along with the light pickling of the cucumbers adds a sort of vibrant interest in every bite.

You can use any type of grain for this salad and follow the cooking instructions on the package, but I love using this striking Artemide black rice from Riso Buono.

Black Rice Salad

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Black Rice Salad

Rated 5.0 stars by 1 users

Servings

6

Prep Time

15 minutes

Calories

215

Author:

Giada De Laurentiis

Image of Black Rice Salad

Ingredients

Instructions

  1. In a large bowl, whisk together the mustard, vinegar, olive oil and salt.

  2. Using a paring knife, cut off the top and bottom of the oranges. Set each orange on an end and cut away the peel and pith, working top to bottom. Then cut along the membranes to free the segments. Add the segments to the bowl. Squeeze the juice from the membranes into the bowl and discard the membranes.

  3. Add the cucumber, fennel, radicchio, rice and basil to the bowl. Toss to combine. Cover and refrigerate for 1 hour to let the flavors marry. Let sit at room temperature for 20 minutes before serving.

Nutrition

Nutrition

Nutrition Serving Size
6
per serving
Calories
215
Amount/Serving % Daily Value
Carbs
33 grams
Protein
4 grams
Fat
8 grams
Saturated Fat
1 grams
Sodium
211 milligrams
Fiber
4 grams
Sugar
6 grams
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dairy free
gluten free
nut free
vegan
vegetarian

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