citrusy salmon black rice bowl

R E C I P E

MADE WITHpure. simple. joy.®

SIMPLY ORGANIC SUPPORTS ORGANIC AND SUSTAINABLE FARMING COMMUNITIES. LEARN MORE AT WWW.SIMPLYORGANIC.COM/GIVINGBACK

citrusy salmon black rice bowl

2019

13

DIRECTIONS:

1. Place rice in a fine-mesh colander or sieve and rinse under cold water.

2. In a medium saucepan, bring rice and 2 cups of water to a boil over medium-high heat. Cover and reduce heat to low. Simmer for 30 to 40 minutes, until rice is tender and liquid has been absorbed. Remove from heat and let cool. Rice should be soft, yet chewy.

3. In a small bowl, whisk together marinade mix, water, lemon juice, vinegar, olive oil, agave and garlic.

4. In a large salad bowl, stir together cooled black rice, cucumber, snap peas, onions and salt. Pour dressing over rice mixture and stir gently to combine. (Note: If making salad ahead, reserve cucumber until serving time to avoid discoloration from the black rice.)

5. Top salad with crumbled smoked salmon and serve immediately. Cover and refrigerate leftovers for up to 3 days.

INGREDIENTS:

• 1 cup black rice

• 1 packet Simply Organic® Citrus Herb Marinade Mix

• 2 tablespoons water

• 2 teaspoons lemon juice

• 3 tablespoons white wine vinegar

• 1/4 cup olive oil

• 1 tablespoon agave syrup

• 1 garlic clove, minced

• 1 medium Persian cucumber, seeded, halved lengthwise, sliced into 1/2-inch, half-moon pieces (about 1 cup)

• 4 ounces snap peas, trimmed and diagonally sliced 1/2-inch thick (about 1 cup)

• 4 green onions, white and light green parts only, finely chopped

• 1/2 teaspoon kosher salt, plus more to taste

• 6 ounces hot-smoked salmon (not lox), torn into bite-sized pieces