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:
- 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.
Can be served cold or room temperature.
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