Wednesday, April 3, 2013
Black Rice Salad
I always make this when I have a big group of people over for dinner because as Murphy's Law dictates, I will invariably make something like Meat Bundles and then half the group turns out to be vegetarian. And yes, I do have a recipe for Meat Bundles and it is awesome (ground beef bundles stuffed with seasoned potatoes then covered and cooked in mushroom sauce) but not if you're a vegetarian.
My friend adapted this from a dish she ate at a local deli, then I adapted my friend's adaptation.
And that is how you birth a recipe.
6 TBSP canola oil
4 TBSP sesame oil
1/2 cup white wine vinegar
1 TBSP honey
2 TBSP reduced sodium soya sauce (sushi grade if possible)
Mix in glass container, and set aside.
4 cups cooked black rice, cooled
2 cups cooked quinoa, cooled
4 green onions, chopped
1 red pepper, chopped
1 cup baby tomatoes
2 cups edamame beans, shelled (I get them frozen)
1-2 TBSP grated ginger (I keep an unpeeled knob in the freezer and grate it just like that)
2 TBSP roasted, salted hemp seeds
3 TBSP roasted black and white sesame seeds (look in the sushi section for jars of them.)
Mix salad ingredients in a large bowl. Add half the dressing and taste, adding more if necessary. You won't need all of it, so it's best to store it in the fridge in a non-corrosive container. It's delicious on green salads, too.