TK's Forbidden Black Rice Salad
Ingredients1 h 30 m servings 324 cals
- Bring water and rice to a boil in a pot. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, about 30 minutes. Let stand, covered, for 5 minutes. Transfer rice to a large bowl, fluff with a fork, and cool until just warm.
- Whisk rice vinegar, tamari, sesame oil, mirin, sriracha sauce, and agave nectar together in a bowl until dressing is smooth. Pour dressing over cooled rice; stir.
- Stir carrots, cashews, red bell pepper, yellow bell pepper, orange bell pepper, scallions, Thai basil, purple basil, and jalapeno into rice until evenly distributed.
- Cook's Note:
- Alter the ingredients to fit your own tastes and availability of items. For example, you may want to use less sriracha if you have a more delicate palate. Don't have Thai and purple basil? Try using sweet basil or a little tarragon, or you could skip that all-together. Make it your own!
Per Serving: 324 calories; 9.7 g fat; 51.4 g carbohydrates; 7.5 g protein; 0 mg cholesterol; 973 mg sodium. Full nutrition
ReviewsRead all reviews 3
I should've added that when if you don't have Thai or purple basils, you can use sweet basil. Although Thai basil can be found at an Asian market, I grow both Thai and purple in my garden. It's ...