There’s something so rich and decadent about black rice that I understand its nickname of “forbidden rice,” although technically, that name comes from the fact that it was reserved for aristocracy only. Its rich concentration of protein, fiber and iron make it anything but forbidden and this colorful salad makes any meal fit for royalty.
Makes 3-4 servings
- ½ cup black rice
- 1 cup spring or filtered water
- Sea salt
- 10-12 cherry or grape tomatoes
- Extra virgin olive oil
- 2-3 sprigs fresh mint, leaves removed, shredded
- ½ cup lightly toasted shelled pistachios
- Lemon Vinaigrette
- 2 tablespoons extra virgin olive oil
- 1 teaspoon brown rice syrup
- 1 teaspoon fresh lemon juice
- Sea salt
Step By Step Instructions:
Make the rice. Place rice and water in a small saucepan over medium heat. Bring to a boil; add salt; cover and reduce heat to low. Simmer until all water is absorbed and rice is tender, 35-40 minutes.
While the rice cooks, preheat oven to 375oF and line a rimmed baking sheet with foil. Toss cherry tomatoes with a drizzle of olive oil and a light seasoning of sea salt. Roast, uncovered until the skins are a bit wilted and charred, about 15 minutes. Remove from oven and set aside to cool.
When the rice is cooked, transfer to a mixing bowl and set aside to cool while you make the vinaigrette. Whisk together ingredients; adjust seasoning to your taste.
When the rice is cooled to warm, mix in dressing, tomatoes, mint and pistachios. Serve immediately.
Cook’s Tip: If you’re not serving this rice dish right away, do not toss in pistachios. Stir them in right before serving to preserve their crunchy texture.