Orange + Almond Black Rice Salad
 
Prep time
Cook time
Total time
 
Orange and almond black rice salad is served with snap peas, cabbage and ginger vinaigrette, full of flavor and crunch. Gluten free and vegan.
Author:
Recipe type: Entree
Serves: 4-6 servings
Ingredients
For the rice and assembly :
  • 1 cup black rice (aka forbidden rice)
  • 1 cup sugar snap peas, large ones sliced in half
  • 1 cup thinly sliced purple cabbage
  • 1 small bunch scallions (reserve 2 for the dressing), thinly sliced
  • 1 large orange or 2 clementines, peeled, separated, seeds removed and sliced in half
  • ½ cup unsalted raw almonds, toasted
  • 1 small red chile (I chose a mild one), chopped
For the sesame clusters (omit for vegan - see notes):
  • 1 egg white
  • ½ teaspoon salt
  • 1 teaspoon Chinese Five Spice
  • 3 tablespoons sugar
  • 1 cup raw sesame seeds
For the ginger soy vinaigrette:
  • 2 green onions (from small bunch for the salad)
  • 2 garlic cloves
  • 1 tablespoon sesame oil
  • 2 tablespoons gluten free soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh ginger, peeled and chopped
  • 1 tablespoon honey (agave or sugar for vegan)
  • 1 tablespoon water
  • 2 tablespoons olive oil
Instructions
For the rice:
  1. Rinse the rice well, then add to a small sauce pan with 2 cups of water. Bring to a boil, then reduce heat and simmer until the water is absorbed, about 30 minutes. Set aside to cool.
For the sesame clusters:
  1. Preheat oven to 350°. Whisk egg white in a small bowl until slightly foamy; whisk in sugar, salt, and Chinese Five Spice. Add sesame seeds and toss to coat.
  2. Spoon sesame mixture in clumps on a parchment-lined baking sheet and bake, stirring occasionally, until golden brown, 10–12 minutes. Let cool.
For the vinaigrette:
  1. Make the vinaigrette: add all ingredients except the olive oil into a high speed blender (I used my Vitamix) until well combined. Turn to a low speed and slowly add the 2 tablespoons of olive oil.
Assembly:
  1. In a large bowl, add all the ingredients (except for the sesame clusters) to the cooled rice. Pour the vinaigrette over and toss to coat. When ready to serve, add in desired amount of sesame clusters. For vegan, simply sprinkle with sesame seeds.
Notes
To make this vegan, omit the sesame clusters and add about ½ cup of toasted sesame seeds to the salad before serving.

Vinaigrette adapted from Bon Appétit. Sesame clusters adapted from Bon Appétit.
Recipe by Our Four Forks at http://ourfourforks.com/black-rice-salad/