Chef Fiona’s Black Rice Salad
Serves 8-10
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 Dreaming Tree Chardonnay.
Ingredients
DRESSING
- 1 tablespoon freshly grated ginger
- 1 tablespoon tamari, or soy sauce
- 1 tablespoon maple syrup
- 1/4 cup rice wine vinegar
- 1/3 cup canola
- 2 tablespoons toasted sesame oil
- 1 tablespoon garlic chili paste, sambal, or sriracha (optional)
BLACK RICE SALAD
- 1 pound forbidden black rice (found in the specialty section of many supermarkets, can use short grain brown rice as an alternative)
- 1 pound spinach, thoroughly washed and rough chopped
- 1 pound frozen peas
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 bunch scallions, sliced
- 1/4 cup sesame seeds, toasted
- 2 avocados
- 1 lemon, juiced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
DRESSING
- Mix together ingredients and set aside until ready to serve.
BLACK RICE SALAD
- Mix together, set aside. Cook rice according to package.
- Transfer to large mixing bowl.
- Add frozen peas and fluff to cool.
- In a sauté pan over medium heat, cook garlic in olive oil until light golden brown, add spinach and scallions, and wilt.
- Transfer to bowl with rice.
- Add sesame seeds, salt and pepper, and dressing. Toss.
- When ready to serve place slices of avocado, drizzled with fresh lemon juice, on top of salad.
Notes
Can be served cold or room temperature.
