Black rice is wonderful. Sometimes called ‘Forbidden Rice’ (which in itself makes me want to buy it), it is nutty, exotic and spoonful for spoonful it is higher in antioxidants than blueberries! This is a deliciously addictive salad that teams black rice with an Asian dressing and loads of fresh herbs, crunchy nuts and pomegranate (because I think everything is improved with pomegranate). I rinsed my rice a few times before cooking. The purple colour that comes out is really quite amazing. I usually cook rice by the absorption method, but in this case, I cooked it more like pasta in a lots of salted water and then drained and rinsed. Ponzu and brown rice vinegar are available from Asian grocers and some health food stores.
Black Rice Salad
1.5 cups of black rice, cooked according to the packet
seeds of 1 pomegranate
5 spring onions, finely sliced
1/2 bunch mint, leaves shredded
1/2 bunch coriander, finely chopped
1/2 cup toasted slivered almonds
1 tbspn olive oil
1 tspn sesame oil
1 tbspn brown rice vinegar
Place the cooked rice in a serving dish.
Combine the dressing ingredients and pour over the rice and mix well.
Add the remaining ingredients. Toss to combine and serve.