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Sunday, February 28, 2016

tk's forbidden black rice salad

Ingredients

  • Servings: 16
  • 8 cups water
  • 2 (15 ounce) packages black rice (such as lotus® forbidden rice)
  • dressing:
  • 1 1/2 cups rice vinegar
  • 3/4 cup tamari (gluten-free soy sauce)
  • 1/3 cup sesame oil
  • 1/3 cup mirin (japanese sweet )
  • 1/4 cup sriracha hot chile sauce, or to taste
  • 3 tablespoons agave nectar
  • salad:
  • 1 cup diced carrots
  • 1 cup roasted unsalted cashews
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 orange bell pepper, diced
  • 1/2 cup thinly sliced scallions
  • 2 tablespoons chopped thai basil
  • 2 tablespoons chopped purple basil
  • 1 jalapeno pepper, minced

Recipe

    Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins

  • bring water and rice to a boil in a pot. reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, about 30 minutes. let stand, covered, for 5 minutes. transfer rice to a large bowl, fluff with a fork, and cool until just warm.
  • whisk rice vinegar, tamari, sesame oil, mirin, sriracha sauce, and agave nectar together in a bowl until dressing is smooth. pour dressing over cooled rice; stir.
  • stir carrots, cashews, red bell pepper, yellow bell pepper, orange bell pepper, scallions, thai basil, purple basil, and jalapeno into rice until evenly distributed.

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