Black Rice Salad
- Ready In:
- 36mins
- Ingredients:
- 10
- Yields:
-
1 bowl
- Serves:
- 6
ingredients
-
Salad
- 1 cup uncooked black rice
- 1⁄2 teaspoon salt
- 1⁄2 cup walnuts (dry roasted and coarsly chopped)
- 100 g dried sweetend cranberries (coarsely chopped)
- 1⁄2 small red onion (finely chopped)
-
Vinaigrette
- 3 tablespoons peanut oil
- 1 1⁄2 tablespoons sherry wine vinegar
- 2 teaspoons fresh ginger (grated)
- 1⁄4 teaspoon salt (to taste)
- 1⁄4 teaspoon pepper (to taste)
directions
- Rinse the black rice with cold water in a sieve.
- Put the drained black rice in a saucepan, poor plenty of boiling water over the rice, add the salt and cook the rice according to the package directions so they still have "a bit of a bite". The Italian black rice that I use doesn't need soaking and is perfect after cooking for 16 - 17 minuttes.
- Rinse the cooked rice with cold water in a sieve, drain it thoroughly then pour into a bowl.
- Add the chopped walnuts, cranberries and red onion.
- Mix the ingredients for the vinaigrette and poor over the rice salad.
- Season the salad to taste with salt and pepper.
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RECIPE SUBMITTED BY
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I'm Danish and live with my English husband and our 3 year old son in the center of Copenhagen, Denmark.
I work in IT and apart from cooking (preferably healthy and low-fat) vegetarian food and baking bread some of my favorite interests are archaeology, history and music/singing.
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