Recipe: Black Rice Salad

I love quinoa salads but thought I would go local by using black rise that grows here instead. I recently learned that consuming the heartier varieties of colored rice from the mountain provinces supports local farmers better. They are better off, and sometimes limited to, growing this rice over white rice because it is more resistant to damage from typhoons and other adverse weather. Bonus: it's whole grain and tasted great in a cold salad!

1) Greek style

For 6 servings, mix together:

2 cups cooked and cooled black/red/pink rice (or quinoa)
1/4 cup chopped parsley
1/8 cup chopped green onion
1 cucumber, diced
4 tomatoes, diced
1 red pepper, diced
150 grams Feta cheese, crumbled
1 can of garbanzo beans

Serve cold with a wedge of lemon or dayap (green lemon) to squeeze on it, and some salt and pepper. Or make this lemon vinagrette from Ina Garten (see original recipe).

Lemon Vinaigrette (Makes 3/4 Cup)
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.


2) Italian style

Mix together:

2 cups cooked and cooled black/red/pink rice (or quinoa)
1/2 cup chopped basil
1 cucumber, diced
4 tomatoes, diced
150 grams Mozzarella cheese
1 can of red kidney beans

Serve cold with a balsamic vinaigrette of 1/3 cup balsamic vinegar and 2/3 cup olive oil.


Thanks to my friend Megan Jentzsch who told me her recipes orally and who got me hooked on these salads.