Salada de arroz negro

Ingredientes

• 1 cup black rice (rinsed and drained)
• 4 cups water
• 1 teaspoon kosher salt
• 3 tablespoons rice vinegar
• 1 small shallot (or 2 teaspoons minced red onion)
• 2 teaspoons honey
• 2 teaspoons Asian Chili-Garlic Sauce
• 2 cloves garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 1/4 cup olive oil
• 1 tablespoons toasted sesame oil
• 1 cup sugar snap peas (cut into 1-2 inch pieces)
• 5 radishes (- sliced thinly)
• 1 red or yellow bell pepper (seeded and chopped)
• 1/4 cup fresh cilantro (roughly chopped)

Modo de preparo

1. 1

   Place black rice, salt, and water in a medium sized saucepan over medium heat. Bring it to a boil and cook until the rice is tender, 20-25 minutes. Drain and let it cool.

2. 2

   Make the salad dressing by whisking together rice vinegar, shallot, honey, chili garlic sauce, garlic, and ginger. While still whisking, drizzle in the olive oil and sesame oil until fully combined.

3. 3

   To assemble the salad, place now-cooled black rice, sugar snap peas (or shelled edamame), radishes, bell pepper, and cilantro in a large salad bowl. Drizzle it with the dressing and give it a gentle toss.

4. 4

   Give it a taste for seasoning and add in if necessary. Serve.