Chef Fiona’s Black Rice Salad

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

  1. 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.
Notes

Can be served cold or room temperature.