Multicolored Black Rice Salad

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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

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

Method

Place the rice in a large serving bowl, breaking up any lumps with your fingers.

In a large heavy skillet, heat 2 tablespoons of the oil over medium-high heat. Add the onion or shallots and garlic and stir-fry until softened and starting to brown. Add the bell peppers and scallions and cook until softened. Add the wine, soy sauce, sugar, and salt. Cook 1 minute longer and remove from the heat. Add to the rice, together with the optional herbs, and turn gently to blend well.

Coarsely tear the basil or parsley leaves. In a small bowl, mix together the lime or lemon juice, vinegar, and the remaining 2 tablespoons olive oil. Add the fresh herbs and press and stir to release and blend the flavors.

Pour the dressing over the salad. Turn to mix well. Sprinkle on the optional Japanese pepper or black pepper, then taste and adjust the seasonings if you wish. Serve at room temperature. The salad may be made up to 2 hours ahead and stored covered at room temperature; this gives the flavors time to blend.