black-rice-salad

 

 

 

 

 

 

 

Black Rice Salad

Yields: 8 servings
Submitted by Sarah Anderson

ACTIVE TIME: 20 MIN
START TO FINISH: 45 MIN
From Gourmet Magazine, September 2008

It’s easy to transform the leftover rice from our Chinese Black Rice recipe into this beautiful and satisfying salad—just add crunchy celery, radishes, and a fresh basil dressing. In supermarkets, black rice (often labeled “Forbidden Rice”) is usually found in 15-ounce packages; Asian markets often sell it in larger quantities.

2 cups Chinese black rice
1 ½ cups basil leaves, divided
½ cup extra-virgin olive oil
3 tablespoons fresh lemon juice
3 ribs celery, diced
5 radishes, diced
1 cup chopped scallions (1 bunch)

  1. Cook rice in a large pot of boiling salted water (1 Tbsp. salt for 4 qt. water), uncovered, stirring occasionally, until tender, about 30 minutes. Drain in a sieve and rinse with cold water.
  2. Meanwhile, purée 1 cup basil leaves with oil, lemon juice, ½ tsp. salt, and ¼ tsp. pepper in a blender until emulsified. Tear remaining ½ cup basil leaves into a large bowl and stir together with dressing, rice, and remaining ingredients. Season to taste.

 

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