Multicolored Black Rice Salad

Name: Multicolored Black Rice Salad
Yield: Serves 4 to 6
Cuisine: United States
Ingredients: Several leaves shiso (perilla) or sorrel, finely chopped (optional); 1 small onion or 2 shallots, thinly sliced; 2 tablespoons cider vinegar; 2 bell peppers (one red and one yellow, or as available), stem, seeds, and membranes discarded, and cut into ½-inch squares; 1 cup loosely packed fresh basil leaves or flat-leaf parsley leaves, or a mixture; ½ teaspoon sugar; 3 cloves garlic, thinly sliced; 6 cups cooked Black Japonica Rice; Japanese pepper (sansho) or Freshly ground black pepper (optional); 3 scallions, cut into ¼-inch lengths; 1 teaspoon soy sauce; ¼ cup olive oil; 2 tablespoons fresh lime or lemon juice; 1 tablespoon dry white wine; About 8 chives, cut into 1½-inch lengths (optional); 1 teaspoon salt, or to taste

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

The rice warm reddish brown of cooked Black Japonica makes a beautiful backdrop to the brilliant color of cooked bell peppers and fresh herbs. The rice stands up well to strong flavors. Its good grain taste is well complemented by the slight sweetness of the cooked peppers. This makes a great dish for a picnic or a potluck because it can be made ahead and keeps its flavor and texture while waiting.

Ingredients

Americas
United States
Vegan

Ingredients

Method