Black Rice Salad

Name: Black Rice Salad
Prep time: 15 min
Total time: 15 min
Yield: 6

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The perfect winter prep-ahead lunch! This hearty and healthy salad holds up in the fridge, and everything gets a little better after the flavors marry together overnight. The fresh herbs and orange segments along with the light pickling of the cucumbers adds a sort of vibrant interest in every bite.

You can use any type of grain for this salad and follow the cooking instructions on the package, but I love using this striking Artemide black rice from Riso Buono.

Black Rice Salad

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Ingredients

1 tablespoon whole-grain mustard
2 tablespoons Champagne or Rose vinegar
3 tablespoons extra-virgin olive oil

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1/2 teaspoon kosher salt
2 oranges
1 Persian cucumber, sliced
1 bulb fennel, halved and thinly shaved
1 small head radicchio, quartered and thinly sliced
1 cup black rice, cooked according to package directions and cooled (about 2 cups)

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1/4 cup fresh basil leaves, torn

Instructions

In a large bowl, whisk together the mustard, vinegar, olive oil and salt.
Using a paring knife, cut off the top and bottom of the oranges. Set each orange on an end and cut away the peel and pith, working top to bottom. Then cut along the membranes to free the segments. Add the segments to the bowl. Squeeze the juice from the membranes into the bowl and discard the membranes.
Add the cucumber, fennel, radicchio, rice and basil to the bowl. Toss to combine. Cover and refrigerate for 1 hour to let the flavors marry. Let sit at room temperature for 20 minutes before serving.