Multicolored Black Rice Salad
- Ethnicity: American
- Base: Other
- Course: Entree
- Prep Time: 30-60 Minutes
- Difficulty: Easy
- Serving Size: 4
Ingredients:
| Amount | Ingredient |
|---|---|
| 6 c | cooked California Black Japonica rice |
| 1 t | salt |
| 1/4 c | olive oil |
| 8 ea | chives, cut into 1 1/2-inch lengths (optional) |
| 1 ea | small onion or 2 shallots, thinly sliced |
| 3 ea | leaves shiso or sorrel, finely sliced |
| 3 clv | garlic, thinly sliced chopped (optional) |
| 2 ea | bell peppers (one red, one yellow), cut into 1/2-inch square |
| 1 c | loosely packed basil or flat-leaf parsley, or a mixture |
| 2 T | fresh lime or lemon juice |
| 3 ea | scallions, cut into 1/4 inch length |
| 2 T | cider vinegar |
| 1 T | dry white wine |
| 1 pn | Japanese pepper (sansho) or ground black pepper |
| 1 t | soy sauce |
| 1/2 t | sugar |
Directions:
1| Place the rice in a large serving bowl, breaking up any lumps with your fingers.
2| In a large heavy skillet, heat 2 tablespoons of the oil over medium-high heat. Add the onion or shallots and garlic and stir-fry until softened. Add the wine, soy sauce, sugar and salt. Cook 1 minute longer and remove from the heat. Add to the rice, together with the optional herbs, and turn gently to blend well.
3| Coarsely tear the basil or parsley leaves. In a small bowl, mix together the lime or lemon juice, vinegar and the remaining 2 tablespoons olive oil. Add the fresh herbs and press and stir to release and blend the flavors.
4| Pour the dressing over the salad. Turn to mix well. Sprinkle on the optional Japanese pepper or black pepper, taste and adjust the seasonings if you wish. Serve at room temperature. The salad may be made up to 2 hours ahead and stored covered at room temperature; this gives the flavors time to blend.