Last week, Sheri' DuMond needed to bring a "scary" dish to a luncheon at her workplace in Seattle. Mark found a recipe online for a rice salad using a legendary "Forbidden" black rice and adapted it.
We just happened to have some "Forbidden" black Chinese rice on hand (click here to find it online). The finished dish is truly deep black in color, and flecked with bright dots of orange, so entirely appropriate for Halloween. The flavors are bright with the tastes of lime and spice.
1 3/4 cups black Thai or Chinese rice (also known as "Forbidden Rice")
3 1/2 cups water
1 tsp. salt
3 Tbsp. low-sodium soy sauce
1 Tbsp. toasted sesame oil
1/4 cup freshly squeezed lime juice
1 tsp. sambal oelek or other Asian hot chili sauce
1 Tbsp. peanut oil
1 medium carrot, peeled and diced
2 large shallots, peeled and minced
6 green onions, peeled, cleaned and chopped
5 cloves garlic, peeled and finely minced
1 Tbsp. grated fresh ginger
1.5 cups raw cashews1 yellow bell pepper, cored, seeded and diced
1 red bell pepper, cored, seeded and diced
Salt & Pepper
Put the black rice, water and salt in a large saucepan and bring to a boil. Lower the heat, cover the pan, and simmer for about 30 minutes until the rice is tender and the water has been completely absorbed. Set aside.
In a small bowl, whisk together the soy sauce, sesame oil, lime juice and chili sauce.
In a medium saute pan, heat the peanut oil and add the carrot, shallots, green onions, garlic and ginger. Saute for just a few minutes until cooked through but not browned.
Put the black rice in a large mixing bowl and add the dressing, sauteed veggies, bell peppers and cashews. Gently stir thoroughly and serve either warm or at room temperature (not chilled).
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