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.
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 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
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
Comments 3
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.
Such a sweet husband, thanks 🙂
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!