I don’t know how I’ve lived on this earth for almost 30 years and never had black rice before, but it’s true.
So, last month when I was asked to develop professional recipes for a brand who makes a yummy black rice, I made it my mission to have a little nibble. I’ve seen black rice in sushi at Whole Foods Market and some fancy Manhattan restaurants but haven’t had a chance to actually whip it up and play with it myself.
I figured it would be a lot like brown rice, but to my surprise it wasn’t. It was a bit rougher (if that is even a word) and not as soft n’ fluffy as it’s brown rice cousin.
At first I was a bit perplexed as to what to pair it with but once I closed my eyes and started to imagine other flavors that would compliment this rice- my mind ran wild.
Slivered almonds and fresh scallions are all the rage right now in my kitchen, so I of course had to toss them in there.
And the balsamic dressing. O’ the balsamic dressing- another staple in many of my recipes.
This sweet n’ savory concoction of garlic, mushrooms, balsamic, carrots, celery and shallots are make this summertime rice salad a recipe for success.
Plus, it’ll look so pretty for your sunset dinner on your patio table under your umbrella.
Ahhh, just close your eyes and picture that right now.
Big, Big Smile.
Am I Right?
- 3 Tbsp. extra-virgin olive oil
- 2 cloves garlic finely chopped
- 2 cups shiitake mushroom caps thinly sliced
- 2 large carrots chopped
- 1 shallot chopped
- 2 celery stalks chopped
- 1 tsp. sea salt
- ¾ tsp. freshly ground white pepper
- 3 cups black rice cooked according to package instructions
- 2 Tbsp. balsamic vinegar
- 2 scallions thinly sliced
- Preheat the oven to 325 degrees F.
- In a large skillet, heat olive oil over medium heat. Add garlic, stir-fry until fragrant, about 30 seconds. Add mushrooms and sauté for 1 minute.
- Add the carrots, shallot, celery, sea salt and pepper. Stir-fry until vegetables are tender, about 5-7 minutes. Stir in the cooked black rice and balsamic vinegar. Mix well to combine.
- Transfer the rice mixture into a 9 x 13 inch baking dish. Cover loosely with tin foil; bake for 30 minutes or until tender.
- Remove from oven; top with scallions and serve.