I discovered the black rice in the last few weeks. Before that, I chose a mixed wild Camargue rice (purchased from Naturalia). But one day I wanted to try new tastes and I launched myself with this black rice.
Not knowing how to prepare it, I decided to use it in the same way that my wild rice, that is to say in a salad. As you already know, I am a big fan of sweet potato and I like to add them in my salads. Frankly, this rice goes great with sweet potato! It is a pure pleasure. I added it to the avocado, lamb’s lettuce and some pomegranate seeds.
The only drawback I can (eventually) find with that rice is the time of its cooking which is one hour. During my first experiment, I had not left enough and cook the rice grains were crisp, which was not very good. When it cooked properly, it melts in the mouth with a subtle taste. I just love it.
I suggest you test this rice, which is not more expensive than wild rice. You will find it on organic store.
Black rice salad
For 2 personnes
Preparation time : 15 minutes / Cooking time : 1 hour
1/2 cup black rice
1 sweet potato
some small yellow tomatoes
3 large handfuls of lamb’s lettuce
2 tbsp pomegranate seeds
salt and pepper
Cook the black rice in 2 cups of water. Bring to boil over high heat. Then, drop and cover. Cook for 45 minutes to 1 hour. Monitor and add water if necessary.
Cut sweet potatoes into cubes. Place on a baking sheet lined with parchment paper and bake at 350°F (180°C) for 30 minutes. Out of oven and let cool.
For the salad, cut the avocado into cubes and cherry tomatoes in half, add black rice and sweet potatoes. Serve with fresh lamb’s lettuce and pomegranate seeds.
To season, nothing better to me than olive oil based dressing and balsamic vinegar.