Forbidden Black Rice Salad

Elevate your salad game with this vibrant Forbidden Black Rice Salad, a stunning medley of bold colors, irresistible textures, and fresh flavors. At the heart of this dish is nutty, antioxidant-rich forbidden rice, perfectly cooked to tender perfection and paired with a crisp array of diced red bell pepper, refreshing cucumber, shredded carrot, and fragrant cilantro. A zesty dressing of rice vinegar, soy sauce, sesame oil, honey (or maple syrup for a vegan twist), and fresh ginger ties it all together with a bright, tangy kick. Topped with toasted sesame seeds for a subtly smoky crunch, this healthy and hearty salad is as nutritious as it is delicious. Perfect for meal prep, light lunches, or as a striking side dish, this black rice salad is a feast for both the eyes and the palate.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup black rice (forbidden rice)
• 2 cups water
• 0.5 teaspoon salt
• 1 medium, diced red bell pepper
• 1 medium, diced cucumber
• 1 medium, shredded carrot
• 3 stalks, thinly sliced scallions (green onions)
• 0.25 cup, chopped cilantro
• 2 tablespoons toasted sesame seeds
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon honey (or maple syrup for vegan option)
• 1 teaspoon, grated fresh ginger
• 1 medium, juiced lime
• 0.25 teaspoon black pepper

Directions

Step 1

Rinse the black rice under cold water to remove excess starch.

Step 2

In a medium saucepan, combine the black rice, water, and salt. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 30 minutes or until the rice is tender and the water has been absorbed.

Step 3

Once cooked, remove the rice from the heat and let it sit covered for 5 minutes. Fluff with a fork and let it cool to room temperature.

Step 4

While the rice cools, prepare the vegetables. Dice the red bell pepper and cucumber, shred the carrot, and thinly slice the scallions. Chop the cilantro and set everything aside.

Step 5

Toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes, stirring constantly, until golden and fragrant. Remove from heat.

Step 6

In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, grated ginger, lime juice, and black pepper to create the dressing.

Step 7

In a large mixing bowl, combine the cooled black rice, diced vegetables, scallions, cilantro, and toasted sesame seeds.

Step 8

Pour the dressing over the salad and gently toss until everything is evenly coated.

Step 9

Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld. Garnish with extra cilantro or sesame seeds, if desired.

Nutrition Facts

Serving size	1240 grams (1240.0g)

Amount per serving	% Daily Value*
Calories	1064

Total Fat 28.40g	36%
Saturated Fat 4.30g	22%
Polyunsaturated Fat 6.00g
Cholesterol 0mg	0%
Sodium 2405mg	105%
Total Carbohydrate 187.80g	68%
Dietary Fiber 18.90g	68%
Total Sugars 18.10g
Protein 27.30g	55%

Vitamin D 0IU	0%
Calcium 326mg	25%
Iron 9mg	51%
Potassium 1527mg	32%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.9%

Protein: 9.8%

Carbs: 67.3%