TK's Forbidden Black Rice Salad

TK's Forbidden Black Rice Salad

Ingredients

  • 8 cups water
  • 2 (15 ounce) packages black rice (such as Lotus® forbidden rice)
  • Dressing:
  • 1 1/2 cups rice vinegar
  • 3/4 cup tamari (gluten-free soy sauce)
  • 1/3 cup sesame oil
  • 1/3 cup mirin (Japanese sweet wine)
  • 1/4 cup sriracha sauce
  • 3 tablespoons agave nectar
  • Salad:
  • 1 cup diced carrots
  • 1 cup roasted unsalted cashews
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 orange bell pepper, diced
  • 1/2 cup thinly sliced scallions
  • 2 tablespoons chopped Thai basil
  • 2 tablespoons chopped purple basil
  • 1 jalapeno pepper, minced


Directions

  1. Bring water and rice to a boil in a pot. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, about 30 minutes. Let stand, covered, for 5 minutes. Transfer rice to a large bowl, fluff with a fork, and cool until just warm.
  2. Whisk rice vinegar, tamari, sesame oil, mirin, sriracha sauce, and agave nectar together in a bowl until dressing is smooth. Pour dressing over cooled rice; stir.
  3. Stir carrots, cashews, red bell pepper, yellow bell pepper, orange bell pepper, scallions, Thai basil, purple basil, and jalapeno into rice until evenly distributed.

04/03/2018
TK's Forbidden Black Rice Salad, recipe PT15M PT1H 5 455 calories

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