Rice and Grains

Asian Black Rice Salad

Venere Nero is a hybrid of Imperial Black Rice and an Italian varietal, harvested from the traditional rice-growing areas of the Po
River Valley. This rice is a whole, unprocessed and nutritious grain. This salad is simple to prepare, fresh-tasting and gorgeous in the
bowl. Recipe created by Chef Natalie Maxwell.

Ingredients:

  • INGREDIENTS for DRESSING
  • 2 tablespoon lime juice, freshly squeezed
  • 1 small garlic clove, minced fine
  • 1 teaspoon toasted sesame oil
  • 2 teaspoon fresh ginger, grated
  • 2 tablespoon soy sauce
  • 1 tablespoon honey
  • INGREDIENTS for SALAD
  • 2 cups shelled edamame, blanched, refreshed and drained
  • 1 red bell pepper, diced
  • ½ cup carrots, shredded on a grater or cut into fine julienne on a mandolin
  • 2 scallions, white and green parts, finely sliced on a diagonal
  • Salt and pepper to taste
  • 1 teaspoon sesame seeds
  • Handful fresh cilantro leaves, chopped Lime wedges

Preparation:

Time: 1 hour
Yield: SERVINGS 6-8
  • MAKE the RICE.
  • Add 2 cups of Black Venus Rice to the pan, add 2 ½cup water. Bring to a low boil.
  • When bubbling, place the lid on the pot, lower heat to simmer and cook for 35-40 minutes.
  • Cook rice beforehand and let cool before adding to vegetables.
  • MAKE the DRESSING.
  • Whisk together the first 6 ingredients.
  • Drizzle the olive oil into the bowl while whisking vigorously until ingredients are well combined.
  • ASSEMBLE the SALAD.
  • Cook the rice according to package directions. Let cool. Mix together the rice and vegetables in a capacious bowl.
  • Season with salt and pepper.
  • Toss the rice with the dressing until well coated.
  • TO FINISH.
  • Top with cilantro. Sprinkle with the sesame seeds. Serve with lime wedges.
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