Black Rice Salad With Ginger Soy Dressing

This stunner of a salad is a healthier take on a Chinese chicken salad  with toasted almonds, mandarin oranges and an irresistible ginger sesame dressing. It's a delicious side dish or top it with grilled tofu to make it the main. 

What Is Black Rice?

Black rice traces its origins to ancient China, where its bold flavor and striking appearance captured the hearts of nobility and royalty. Heralded as a

culinary treasure, it was bestowed the enigmatic title of "forbidden rice," its consumption reserved solely for the privileged few. Beyond its amazing flavor and eye catching color lies a powerhouse of nutrition, boasting a rich array of antioxidants, protein, iron, and fiber. But what truly sets this rice apart is its irresistible flavor, with each kernel exuding a subtle nuttiness and earthy aroma, accompanied by a mesmerizing deep purple-black hue. This Sable Long Grain Black Rice is grown on the Mississippi Delta by a family dedicated to sustainable, regenerative practices. Regenerative practices don't just take care of the land, they take care of our health, yielding greater nutrient density in our food.

*A Note On Our Recipes:

Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.

BLACK RICE SALAD WITH GINGER SOY DRESSING

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Category

Salad

Cuisine

Asian

Servings

4

This stunner of a salad is a healthier take on a Chinese chicken salad with toasted almonds, mandarin oranges and an irresistible ginger sesame dressing. 

Author:

Lisa Riznikove

Ingredients

• 1 cup Sable Black Rice

• 1/2 cup frozen shelled edamame thawed
• 2 cans mandarin orange sections
• 1/2 cup slivered almond 
• 1/4 cup cilantro leaves, torn
• 2 tablespoon freshly grated ginger
• 1 garlic clove, grated
• 1/2 teaspoon honey or agave (optional)
• 2 tablespoons rice wine vinegar
• 2 tablespoon toasted sesame oil
• 2 tablespoon olive oil

• 2 tablespoon bluegrass soy sauce or tamari for gluten free

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Directions

1. Rinse the rice and combine with 1 1/2 cups of water and a pinch of salt. Cook on the stovetop for 40 minutes or in a pressure cooker for 15 minutes. Refrigerate the cooked rice until completely chilled.
2. In a skillet drizzle a tiny bit of olive oil and heat to medium hot. Add the slivered almonds and toast until golden brown. Remove immedately to a paper towel lined plate. Be careful because the almonds will go from nicely brown to burnt in the blink of an eye. It's better to er on the side of less brown than more since they continue to cook slightly after being removed to the pan.
3. Combine the ginger, garlic, lemon juice, sesame oil, olive oil and soy sauce in a small jar with a lid and shake vigorously.
4. Add the rice, oranges, edamame, toasted almonds and torn sesame to a medium bowl, drizzle on the dressing and toss to combine. Garnish with a few reserved cilantro leaves on top.
5. This salad will stay fresh for several hours in the refrigerator. The rice and dressing can be made a day ahead so that it takes minutes to throw the salad together. It's a great recipe for busy nights. You can top this with protein like tofu or chicken or leave it as is.

Recipe Note

Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry, or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.