Nutrient-rich and high in antioxidants, black rice and fresh green spinach combine beautifully with rouge-colored radishes, pastel-green avocado and edamame, and a handsome flavorful carrot dressing. Attractive, healthful, and so satisfying served as a main dish, this salad is also gluten-free and vegan.
Yields 12 cups
Serves 3 as a main dish, 6 as a side salad
Time: 1 hour
1¾ cups water
1 cup black rice* (see sidebar here)
4 packed cups baby spinach leaves (about 5 ounces)
1½ cups fresh or frozen shelled edamame
1 cucumber
1 cup thinly sliced radishes**
1 Hass avocado, pitted, peeled, and diced
¼ cup thinly sliced pickled ginger***
1 small carrot, grated (about ½ cup packed)
1 small shallot, minced (about 2 tablespoons)
1 tablespoon peeled and grated fresh ginger
1 teaspoon wasabi paste, or more to taste
¼ cup sunflower or vegetable oil
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 teaspoon dark sesame oil
1 tablespoon prepared mustard
Salt
*We’ve found that different brands and batches of black rice absorb more or less water and take more or less time to cook; however, the cooking procedure we describe works for us every time.
**When available, we favor watermelon radishes in this salad.
*** The Ginger People makes a delicious brand of jarred, organic Pickled Sushi Ginger, found in the condiment or Asian specialty section of many grocery stores.
Bring the water to a boil in a saucepan with a tight-fitting lid. Add the rice and when the water returns to a boil, reduce the heat to low. Stir well, cover, and simmer until the rice is tender, about 45 minutes. Check it at about 35 minutes to see that the water hasn’t completely evaporated, and if it has, add a little more hot water. When the rice is almost tender, turn off the heat (if there’s any water in the bottom of the pan, drain it off) and let the rice steam, tightly covered, for about 10 minutes. Fluff with a fork and spread out on a baking sheet to cool.
While the rice is cooking, prepare the other salad ingredients. Cook the edamame in water to cover until tender, then drain and set aside to cool. Peel the cucumber and halve it lengthwise. Scrape out and discard the seeds. Slice each half into ½-inch crescents (about 1½ cups).
Make the dressing: Whirl all the dressing ingredients in a blender or food processor until smooth and thick. Season with salt to taste.
When the rice has cooled to room temperature, assemble the salad. In a large serving bowl, toss together the rice, spinach, avocado, cucumber, pickled ginger, edamame, and three-quarters of the dressing. Decorate the top of the salad with the radish slices, drizzle on the rest of the dressing, and sprinkle sesame seeds over everything.
This earthy salad is complemented by a light fruity soup, such as Chilled Pineapple-Mango Soup or Watermelon Gazpacho with Feta-Yogurt Crema. You might like a tasty bread alongside, perhaps Bialys or Carrot Cornbread. If the salad is served alone, you’ll have room for Fresh Pineapple Upside-Down Cake.
How many times lately have we heard “black rice is the new brown”? Lots. But the thing is, it’s true! Its deep purple hue signals that it’s rich in the antioxidants called anthocyanins that have unique antiaging and health-boosting properties. Ten spoonfuls of cooked black rice have about the same amount of anthocyanins as a serving of blueberries. It’s also rich in iron, making it probably the healthiest rice of all.
Sometimes, black rice is called “forbidden rice” or “Emperors’ rice” because at various times during the long history of imperial China, black rice was so rare that only royalty was allowed to consume it.
It has a texture similar to brown rice, and a nuttier flavor. You cook it about the same as brown rice. But be careful: its purple hue will dye almost anything it comes into contact with, including brown or white rice it’s mixed with, your T-shirt, the tablecloth, a light-colored enamel pan … almost anything.
1 cup raw black rice = 3½ cups cooked