This was a sudden salad in that it came to happen rather abruptly in my repertoire while I was experimenting with a bit of culinary expansion in terms of recipes and cuisines and the sight of black rice always invited me with such fascination and enigma that I caved in and bought a few kilograms to experiment with and this salad was the result of a thrilled happenstance.
I hadn’t expected the results to be as delicious because this is a fairly simple recipe but seeing how it’s near impossible to be content with a small bowl of this black rice salad I found myself making it more of it almost every chance I got.
Black rice tends to be far less starchy and more pronounced in its nuttiness and provides a perfect vehicle to harmonize with simple, accurate flavours that work in tandem.
It’s a fairly large amount of ingredients and this salad works to serve not just as a side dish but also as a meal. Great as a post-workout snack or dinner this salad does double duty. The vegetables you use depend on their seasonal availability but as long as there’s crunch, piquancy and dried fruit to balance it all it can’t go wrong. A bit of sweetness in terms of dried fruit is most desirable because it elevates the mood, texture and taste of this salad.
Chop the vegetables, cheese and chillies in fairly small pieces. Deseed the chillies if they’re too spicy. I have also scooped the seeds out of this cucumber. It’s an optional step.
Chop oregano and rosemary fairly fine. Use dried herbs if you can’t find fresh ones.
Put the chopped cheese and vegetables into a bowl
along with the herbs
Add lemon and salt
followed by a drizzle of olive oil
until evenly combined
add cooked black rice to the vegetables and mix well.
There we have black rice salad. Cover and let rest for at least an hour before serving.
It is delicious, colourful and nutritious. Won’t you please try it.
Black rice: 250g
Tomatoes: 3-4 small
Herbs: rosemary and oregano fresh or dried mixed herbs
Capsicum red: 1 small
Raisins: 2-3 tbsps
Olives: 2-3 tbsps
Lemon: 1 tbsp
salt to taste
Olive oil: 2 tbsps
NOTE: To cook black rice soak them the night before or for at least 5-6 hours and cook using 1:1.5 black rice to water ratio.
Use whatever vegetables and cheese are seasonally and easily available.
Chop the vegetables and cheese into small bite-sized pieces. If using fresh herbs mince them fairly fine and add to the bowl with vegetables and cheese along with the raisins, salt, lemon juice and olive oil.
Mix well until evenly incorporated and add the cooked black rice and mix again.
Let sit in the fridge for an hour before serving.