Black Rice Salad
I was flipping through the healthy recipes in January's Bon Appetit, and stopped dead in my tracks at this gorgeous black rice salad on one of the pages. It looked delicious against bright orange squash, green onions, and purple microgreens. I knew I had to make it for dinner.
I didn't have all the ingredients on hand, so I changed the recipe up significantly. It was the look I was after more than the squash and rice flavor profile. You can click here for the original, or read on for my version.
Fun fact, black rice is loaded with antioxidants, making it not only prettier, but also healthier, than white rice. (another fun fact, white rice is my #1 least favorite food).
Black Rice Salad with Carrot Slaw
1 cup black rice
2 carrots, sliced into thin matchsticks
1/2 a head of raddicchio, sliced into thin ribbons
1/4 cup chopped red onion (you could use scallions instead)
1/4 cup chopped parsley
2 tbsp sesame oil
1 tbsp olive oil
1 tbsp soy sauce
1/3 cup rice vinegar
Salt and pepper to taste
Prepare rice according to package directions. Just a heads up, this type of rice can take around 35 minutes.
While rice is cooking, slice your carrots into thin matchsticks and slice the radicchio into thin ribbons. Combine carrots, radicchio, onion, and parsley in a bowl, and set aside.
In a small bowl, whisk together oils, soy sauce, vinegar, and salt and pepper.
When rice is ready, place in a serving bowl. Combine with carrot mixture, and drizzle with dressing. Serve hot or at room temperature.
To make ahead, you can prepare and refrigerate rice, carrot mix, and vinaigrette separately, and combine just before serving. If you let the rice and carrots sit together for too long, the carrots absorb a little of the black color.