Chef Fiona’s Black Rice Salad

Chef Fiona’s Black Rice Salad
Chef Fiona’s Black Rice Salad Chef Fiona’s Black Rice Salad Chef Fiona’s Black Rice Salad Chef Fiona’s Black Rice Salad Chef Fiona’s Black Rice Salad Chef Fiona’s Black Rice Salad

Chef Fiona kicked off the DMB Summer Tour 2016 in Atlanta, GA by whipping up a hearty Black Rice Salad bursting with the freshest ingredients. At home, we recommend pairing the dish with the Dreaming Tree Chardonnay.

Photos by Rodrigo Simas

Ingredients

Serves 8-10 people

Black Rice Salad:
1 lb. forbidden black rice (found in the specialty section of many supermarkets, can use short grain brown rice as an alternative)
1 lb. bunch spinach, thoroughly washed and rough chopped
1 lb. frozen peas
3 tbs. extra virgin olive oil
4 cloves garlic, thinly sliced
1 bunch scallions, sliced
1/4 c sesame seeds, toasted
2 avocados
1 lemon, juiced
1 t salt
1/2 t black pepper

Ginger Dressing:
1 tbs. freshly grated ginger
1 tbs. tamari, or soy sauce
1 tbs. maple syrup
1/4 c. rice wine vinegar
1/3 c. canola
2 tbs. toasted sesame oil
1 tbs. garlic chili paste, sambal or sriracha, optional

Shopping List

- 1 lb. forbidden black rice (found in the specialty section of many supermarkets, can use short grain brown rice as an alternative)
- 1 lb. spinach
- 1 lb. frozen peas
- extra virgin olive oil
- 4 cloves garlic
- 1 bunch scallions
- sesame seeds
- 2 avocados
- 1 lemon
- salt
- black pepper
- fresh ginger
- tamari, or soy sauce
- maple syrup
- rice wine vinegar
- canola
- toasted sesame oil
- garlic chili paste, sambal or sriracha, optional

Directions

Salad Dressing:
Mix together ingredients and set aside until ready to serve.

Black Rice Salad:

  1. Mix together, set aside. Cook rice according to package.
  2. Transfer to large mixing bowl.
  3. Add frozen peas and fluff to cool.
  4. In a sauté pan over medium heat, cook garlic in olive oil until light golden brown, add spinach and scallions and wilt.
  5. Transfer to bowl with rice.
  6. Add sesame seeds, salt and pepper and dressing. Toss.
  7. When ready to serve place slices of avocado, drizzled with fresh lemon juice, on top of salad.

Can be served cold or room temperature.