Italian Black Rice Salad with Vinaigrette

This Black Rice Salad is our Gusti take on this Bon Appetit recipe. It’s a wonderful summer dish. Best of all, after you nail the rice and the vinegar dressing, you can have fun adding your own ingredients based on what you’ve got.

Serves 4-6

Ingredients

1/2 bag of Black Rice
Sea Salt
1 bag of Tuscan Pine Nuts
3 tablespoons lemon juice
2 tablespoons Sirk Grape Vinegar
1 tablespoon Eucalyptus Honey (softened by placing jar in hot water)
1/4 cup Tuscan Extra Virgin Olive Oil
4 scallions, thinly sliced
a couple handfuls of thinly sliced carrots
a couple handfuls of peas
vegetable of your choice! (We love using sliced Maida Sun Dried tomatoes. Also, not a vegetable, but shrimp are great too.)

Preparation

1. Cook rice in a medium saucepan of boiling salted water until tender but al dente, aprox. 25-35 minutes
2. While rice is cooking, toast pine nuts in a pan on the stove and then let cool
3. Drain rice well, spread out on a flat surface, and let cool
4. Whisk lemon juice, vinegar, and honey together, while whisking gradually add in EVOO, then add salt
5. Toss rice with vegetables then add vinaigrette and season with salt if needed

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