This vibrant and nutritious Black Rice Salad with Snap Peas and Ginger-Sesame Vinaigrette is a delightful fusion of flavors and textures. Black rice, also known as forbidden rice, is a prized ancient grain with a rich, nutty taste and a striking purple hue that adds a stunning visual appeal to any dish. In this recipe, we combine the distinct flavors of black rice with crunchy sugar snap peas, peppery radishes, and a zesty ginger-sesame vinaigrette. The result is a refreshing salad that pays homage to its Asian roots while offering a delightful balance of sweet, tangy, and savory notes.
SERVES 4 TO 6
INGREDIENTS:
- 1½ cups black rice
- Salt and pepper
- 3 tablespoons plus 1 teaspoon rice vinegar
- 2 teaspoons minced shallot
- 2 teaspoons honey
- 2 teaspoons Asian chili-garlic sauce
- 1 teaspoon grated fresh ginger
- ¼ cup extra-virgin olive oil
- 1 tablespoon toasted sesame oil
- 6 ounces sugar snap peas, strings removed and halved
- 5 radishes, trimmed, halved, and sliced thin
- 1 red bell pepper, stemmed, seeded, and chopped fine
- ¼ cup minced fresh cilantro
INSTRUCTIONS:
- Cook the Black Rice: In a Dutch oven, bring 4 quarts of water to a boil over medium-high heat. Add the black rice and 1 teaspoon of salt. Cook the rice until it is tender, which takes about 20 to 25 minutes. Drain the rice, spread it onto a rimmed baking sheet, and drizzle it with 1 teaspoon of rice vinegar. Let the rice cool completely, about 15 minutes.
- Prepare the Vinaigrette: In a large bowl, whisk together the remaining 3 tablespoons of rice vinegar, minced shallot, honey, Asian chili-garlic sauce, grated fresh ginger, ¼ teaspoon of salt, and ⅛ teaspoon of pepper. Slowly drizzle in the olive oil and toasted sesame oil while whisking until the vinaigrette is well combined.
- Assemble the Salad: Add the cooled black rice, sugar snap peas, radishes, chopped red bell pepper, and minced cilantro to the bowl with the vinaigrette. Toss all the ingredients together to combine thoroughly.
- Season and Serve: Season the salad with salt and pepper to taste. Serve the Black Rice Salad with Snap Peas and Ginger-Sesame Vinaigrette immediately as a refreshing side dish or a light and nutritious main course. Enjoy the medley of flavors and textures in this delightful black rice salad!
TIPS:
- Cooking the Black Rice: To achieve perfectly cooked black rice without any mushiness, treat it like pasta by boiling it in plenty of water. This method gives the rice enough space to move around and cook evenly. Test the rice for doneness while it cooks; it should be tender but still have a pleasant chewiness.
- Cooling the Rice: After cooking the black rice, spread it onto a rimmed baking sheet, and drizzle it with a teaspoon of rice vinegar. Allowing the rice to cool completely ensures that the grains maintain their texture and don’t clump together.
- The Ginger-Sesame Vinaigrette: The dressing is the heart of this salad. Whisk together rice vinegar, minced shallot, honey, Asian chili-garlic sauce, grated fresh ginger, salt, and pepper, and then slowly drizzle in the olive oil and toasted sesame oil to create a well-balanced and flavorful vinaigrette.
- Snap Peas and Radishes: Snap peas add a refreshing crunch to the salad, while radishes provide a delightful peppery kick. Be sure to remove the strings from the snap peas and slice the radishes thinly for the best texture and presentation.
- Serving and Storing: Once the salad is assembled, season it with salt and pepper to taste, and serve it immediately. The flavors of the ginger-sesame vinaigrette will meld with the ingredients over time, making it even more delicious if you allow it to sit for a while. However, if you plan to make it in advance, add the vinaigrette just before serving to keep the snap peas and radishes fresh and crunchy.
