Forbidden Black Rice Salad With Ginger Vinaigrette
- Course: Salad, Side Dish
Summary:
This is one of the recipes chef Janis McLean devised for a recent seminar on tailgate food held at the Morrison-Clark hotel; she suggested serving it with a cider-glazed pork tenderloin. The rice is naturally black, or a dark, deep purple, and has a nutty flavor.
Serve at tailgate temperature.
Sold under the Lotus Foods brand, this dark rice with a chewy, nutty profile is available at Whole Foods Markets and at the Takoma Park Silver Spring Co-op, 201 Ethan Allen Ave., Takoma Park, 301-891-2667, or 8309 Grubb Rd., Silver Spring, 240-247-2667. Some say it earned its “forbidden” status because only a Chinese emperor was allowed to enjoy it.
4 to 6 servings
Ingredients:
For the vinaigrette- 1 tablespoon champagne vinegar
- 3 tablespoons peanut oil
- 2 teaspoons freshly grated ginger root
- Pinch salt
- Pinch freshly ground black pepper
- 2 teaspoons peanut oil
- 1 cup uncooked black forbidden rice (see TIP)
- 2 cups water
- 1/2 teaspoon salt
- 1/3 cup pecans, toasted and chopped
- 2 tablespoons dried cranberries
- 3 scallions, white and light-green parts, cut on the diagonal into 1/4-inch pieces
Directions:
For the vinaigrette: In a small bowl or measuring cup, whisk together the vinegar, oil, ginger and salt and pepper to taste. Set aside.
For the salad: Heat the peanut oil in a medium saucepan over medium heat until the oil shimmers. Add the rice and toast it, stirring occasionally, for 2 minutes or until fragrant. Add the water and salt; increase the heat to medium-high and bring to a boil, then reduce the heat to medium-low and cover. Cook for about 45 minutes or until the rice is tender. Remove from the heat and allow to cool.
Toss the cooled rice with the vinaigrette, pecans, cranberries and scallions in a large bowl. Taste and adjust the seasoning as needed. Refrigerate in an airtight container; let it come to room temperature before serving.
Recipe Source:
From executive chef Janis McLean of the Morrison-Clark hotel.
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