Black Rice Salad with Snap Peas and Ginger-Sesame Vinaigrette
A nutty, textured grain salad with a bright, aromatic dressing
Why This Recipe Works
The deep, roasted flavor of black rice provides a robust base for crisp snap peas and a sharp ginger dressing. This salad holds up remarkably well, making it a reliable option for make-ahead lunches or gatherings.
Instructions
Combine the rice, water, and salt in a medium saucepan. Bring to a boil over high heat, then cover and reduce the heat to low. Simmer until the liquid is fully absorbed and the grains are tender with a slight chew, about 30 to 35 minutes.
Remove the pan from the heat and let the rice stand, covered, to finish steaming for 10 minutes. Spread the rice onto a rimmed baking sheet to cool—this prevents the grains from clumping and ensures they don't overcook from residual heat.
Whisk the rice vinegar, soy sauce, sesame oil, ginger, sugar, and red pepper flakes in a large bowl until the sugar dissolves.
Add the cooled rice, sliced snap peas, scallions, and cilantro to the bowl with the dressing. Toss thoroughly until the rice is evenly coated and the colors are vibrant.
Transfer to a serving bowl and garnish with toasted sesame seeds. Serve at room temperature or chilled.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead of time?
The salad can be made up to 24 hours in advance; the flavors develop further as it sits.
What substitutions can I make?
- soy sauce: tamari for gluten-free
