Tuesday, February 2, 2010

Forbidden Rice Salad with Citrus Vinaigrette

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Forbidden Rice Quattro

 This is one of my favorite salads, inspired by one that I occasionally eat at Whole Foods Fairfax when visiting family. And while theirs is Asian inspired, mine relies on the sweetness of the pineapples and peppers with a hint of sherry vinegar and some agave nectar. It's simple, flavorful and filling. And more importantly, when I have an upcoming busy week, this salad keeps in the refrigerator for three days and still taste fresh. In fact, I tend to enjoy it more the next day as the black rice will soak up some of the juices and the flavors all blend together nicely.

Forbidden Rice Salad Plate

Sometimes I add to it a nicely spiced grilled shrimp skewer to make it as a full meal. I really love the deep purple color the rice turns once cooked. It's a beautiful deep background to colorful veggies. I would venture to say that a bunch of seasonal grilled veggies would also make a nice variation to this group here.

Preparation is very simple and quick. I start by rinsing the rice under running water, place the drained rice in a pot, add water and a pinch of salt. Bring to a boil and reduce heat to simmer for 30 minutes. Meanwhile, cube the pineapple, orange/red or yellow pepper, and the water chestnuts and put aside. Slice the scallions and put aside. Mince the ginger and add to scallions, mince a handful of cilantro and put aside for final step.

In a bowl, whisk together all the ingredients for the dressing until well blended. Drizzle the dressing over the warm rice and fluff with a fork. Add all other ingredients and toss until well blended. Sprinkle cilantro on top and serve.

Forbidden Rice Salad upclose


Forbidden Rice Salad with Citrus Vinaigrette 

1 cup forbidden (black rice) 
1 3/4 cup water 
Pinch of salt for rice water 
1 cup pineapple, cubed 
1 cup fresh water chestnuts, slices 
1 cup orange bell pepper 
1/4 cup scallions, sliced 
1/4 cup almond slivers 
2 tbsp fresh cilantro, chopped   

For Citrus Dressing 
2 tsp fresh ginger, minced 
1 tbsp Sherry vinegar 
3 tbsp light olive oil 
3 tbsp fresh orange juice 
1 tsp agave nectar 
1/2 tsp sea salt 
1/2 tsp freshly ground pepper



3 comments:

  1. I loved this salad. It was so rich and refreshing, an amazing ensemble of textures and flavors, both sweet and savory, warm and crunchy, and oh so yummy. Adding a skewer of grilled shrimp made it into a complete meal for me.

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  2. This is so lovely! I love black rice and I love the combination! it is so easy to make and I am sure this is really nutritious! My wife loves salads and i think it is time to try this out and give her a black rice treat!

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