Forbidden Black Rice Salad
Aromatic black rice mixed with colorful vegetables and dressed with tamari (or soy sauce) and sesame oil."I enjoyed this very much; cooking with superfoods is a new thing for me, but my family has taken to it recently and wanted me to try making it for everyone. I'm very glad I did! This type of rice is full of antioxidants and very healthy. This recipe is sure to become a longstanding favorite!" - Firebyrd
Yield: 4 Ready in 1 hours
favorite of 49 people 43 people want to try
|1 cupForbidden Black Rice|
|1 3/4 cupswater|
|2 tablespoonstamari (a soy product) or soy sauce|
|2 tablespoonssesame oil|
|2 tablespoonsfresh lime juice|
|1 largesweet potato; roasted diced|
|1/2 cupred pepper; diced|
|1/2 cupyellow pepper; diced|
|3 scallions; thinly sliced (or 4)|
|1/2 cupwhole kernel corn; canned or fresh|
|2 cupsfresh baby spinach; chopped|
Forbidden Black Rice Salad Preparation
Preheat oven to 425 degrees.
Bring rice, water and pinch of salt to a quick boil, cover, lower heat, and simmer for 30 minutes.
Meanwhile whisk sesame oil, tamari and lime juice together and set aside. While rice is still warm, (so that flavors will be absorbed) toss in the sesame oil and tamari mixture. Set aside to cool.
Meanwhile place the diced potato in oven to roast until tender, about 12-16 minutes depending on size of dice.
When rice is cool add sweet potato, red pepper, yellow pepper, scallions, corn, spinach, and toss to mix all ingredients.
Adjust final seasoning with salt and pepper.
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