Description
A vibrant and nutritious black rice salad combining chewy forbidden rice with fresh vegetables and a zesty dressing for a refreshing and wholesome dish.
Ingredients
- 1 cup black rice
- 2 cups water
- 1/2 teaspoon salt
- 1 cup cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1/4 cup cooked chickpeas
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon honey or date syrup
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (for dressing)
Instructions
- Rinse black rice under cold water until clear.
- Cook rice with water and salt, bring to boil, then simmer for 30–35 minutes until tender.
- Let rice rest 10 minutes, fluff, and cool to room temperature.
- Prepare vegetables by chopping cucumber, tomatoes, bell pepper, onion, and herbs.
- Combine cooled rice, vegetables, herbs, and chickpeas in a bowl.
- Whisk olive oil, lemon juice, vinegar, honey, cumin, pepper, and salt to make dressing.
- Pour dressing over salad and toss gently.
- Let sit 10–15 minutes before serving.
Notes
- Allow rice to cool fully before mixing.
- Adjust dressing to taste.
- Can be served chilled or at room temperature.
- Add extra protein like tofu or chicken if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Boiling
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
