Forbidden Black Rice Salad
Elevate your salad game with this vibrant Forbidden Black Rice Salad, a stunning medley of bold colors, irresistible textures, and fresh flavors. At the heart of this dish is nutty, antioxidant-rich forbidden rice, perfectly cooked to tender perfection and paired with a crisp array of diced red bell pepper, refreshing cucumber, shredded carrot, and fragrant cilantro. A zesty dressing of rice vinegar, soy sauce, sesame oil, honey (or maple syrup for a vegan twist), and fresh ginger ties it all together with a bright, tangy kick. Topped with toasted sesame seeds for a subtly smoky crunch, this healthy and hearty salad is as nutritious as it is delicious. Perfect for meal prep, light lunches, or as a striking side dish, this black rice salad is a feast for both the eyes and the palate.
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Recipe Information
Ingredients
- 1 cup black rice (forbidden rice)
- 2 cups water
- 0.5 teaspoon salt
- 1 medium, diced red bell pepper
- 1 medium, diced cucumber
- 1 medium, shredded carrot
- 3 stalks, thinly sliced scallions (green onions)
- 0.25 cup, chopped cilantro
- 2 tablespoons toasted sesame seeds
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon honey (or maple syrup for vegan option)
- 1 teaspoon, grated fresh ginger
- 1 medium, juiced lime
- 0.25 teaspoon black pepper
Instructions
Rinse the black rice under cold water to remove excess starch.
In a medium saucepan, combine the black rice, water, and salt. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 30 minutes or until the rice is tender and the water has been absorbed.
Once cooked, remove the rice from the heat and let it sit covered for 5 minutes. Fluff with a fork and let it cool to room temperature.
While the rice cools, prepare the vegetables. Dice the red bell pepper and cucumber, shred the carrot, and thinly slice the scallions. Chop the cilantro and set everything aside.
Toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes, stirring constantly, until golden and fragrant. Remove from heat.
In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, grated ginger, lime juice, and black pepper to create the dressing.
In a large mixing bowl, combine the cooled black rice, diced vegetables, scallions, cilantro, and toasted sesame seeds.
Pour the dressing over the salad and gently toss until everything is evenly coated.
Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld. Garnish with extra cilantro or sesame seeds, if desired.
Nutrition Facts
Calories |
1064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2405 mg | 105% | |
| Total Carbohydrate | 187.8 g | 68% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 18.1 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1527 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
