Recipe - Asian Black Rice Salad

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
1/3 cup Badia a Coltibuono Extra Virgin Olive Oil
INGREDIENTS for SALAD
2 cups of cooked Campanini 'Venere Nero" Black Venus Rice
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.