After a long, hard Northeast winter, nothing makes me happier than looking out on the deck and seeing row upon row of fresh herbs, sitting up in their little pots all bright and perky, like, “what? I was always here.” No, Rosemary, you weren’t. And I know that for a fact because I paid a freaking fortune for a few measly sprigs in December since I just couldn’t bear to use the dry, desiccated jar of rosemary-scented dust that languishes on my spice rack through the winter.
Even though spring is a ways away, we were gifted and indoor herb growing kit and the herbs we grow on our windowsill feel like a cornucopia. Chives! Mint! Cilantro! Sure it’s still too cold for the basil, but don’t be greedy, it will be here soon. Anxious for a recipe that uses this green bounty, we decided on a Black Rice Salad which, along with crisp red cabbage, sweet golden raisins and crunchy peanuts, uses a full cup of fresh herbs. We went with cilantro and mint (because that’s what we have) but basil, when it’s fresh, would be fantastic too, especially spicy Thai basil if you’re growing it or can find it in the store.
Black rice (also called forbidden rice) is one of our favorite grains. We also use it in our Creamy Mushroom Soup because it has great texture, perfect for soups and salads.
I have to tell you … this salad is so good we’ll be making at all the time, with or without the chicken. We added red cabbage to the mix because we love its crisp texture, plus come on, that color! Plump golden raisins add sweetness (and I’m usually a raisin-hater of the highest order but, for some reason, I love them in this). There’s also chopped roasted peanuts for crunch, and a lots and lots of fresh herbs.
Flavor Notes
The dressing, like the marinade for the lemongrass chicken, relies on the sweet-tart-savory mix of lime juice, fish sauce and honey, along with some toasted sesame oil for nutty richness. If you don’t use fish sauce a lot, this is a great recipe to start with. Its not really fishy, so much as funky, in the way of a really delicious ripe cheese or fermented kimchi. When you combine it with lime juice and something sweet, it’s an unbeatable flavor. It’s really quite addictive. Other than the fish sauce, the salad is vegan so if you want to keep it that way, use soy sauce instead of the fish sauce in the dressing.
Serve the rice salad with our Sticky Lemongrass Chicken and serve the extra dressing on the side for drizzling.
Are your garden herbs ready for their first big recipe of the season? If not, grab some at the store. It will be worth it. Put them to work on this Black Rice Salad and enjoy the results!
Black Rice Salad with Red Cabbage and Herbs
Ingredients
For the Rice Salad
- 1 1/2 cups black rice
- 3 cups water
- 2 teaspoons toasted sesame oil
- 3/4 cup golden raisins
- 3 scallions finely sliced
- 3 cups chopped red cabbage half a small head
- 1/2 cup roasted peanuts
- 1 packed cup roughly torn cilantro, mint or basil leaves (or a mix of all 3)
For the dressing:
- 1/4 cup lime juice (about 2 limes)
- 3 tablespoons fish sauce (or soy sauce, if vegetarian)
- 2 tablespoons toasted sesame oil
- 2 tablespoons neutral vegetable oil
- 2 tablespoons honey (or agave syrup, if vegan)
Instructions
- Rinse the rice under cold water for about 2 to 3 minutes (to stop it from sticking), then cook it according to the package directions (usually about 20 min). When the rice is tender, transfer it to a bowl, stir in the sesame oil and raisins and allow the rice to cool. In a separate small bowl, stir the dressing ingredients together and set it aside.
- Add scallions, red cabbage, peanuts and herbs and toss to combine. Give the dressing another stir and pour half of it over the rice salad and toss again. Taste the salad, and add more dressing, if desired. Lay the rice salad onto a platter. Serve, with the extra dressing on the side for drizzling.