Black Rice Salad with Snap Peas and Ginger-Sesame Vinaigrette
A nutty, textured salad with a bright Asian-inspired dressing
Why This Recipe Works
Cooking black rice like pasta in a large pot of boiling water ensures the grains remain distinct and chewy rather than mushy. Spreading the cooked rice on a rimmed baking sheet allows it to cool quickly and absorb a touch of vinegar for a bright, seasoned base.
Instructions
Bring 4 quarts of water to a boil in a large pot. Add the rice and a generous pinch of salt. Cook at a rolling boil until the rice is tender but still has a slight chew, 30 to 35 minutes.
Drain the rice through a fine-mesh strainer and spread it into an even layer on a rimmed baking sheet. Drizzle with the small portion of rice vinegar and toss gently. Let the rice cool completely, about 30 minutes, which prevents the vegetables from wilting when they are added.
Whisk the remaining rice vinegar, shallot, honey, chili-garlic sauce, and ginger in a large bowl. Slowly whisk in the olive oil and sesame oil until the dressing is emulsified and smooth. Season with salt and pepper to taste.
Add the cooled rice, snap peas, radishes, bell pepper, and cilantro to the bowl with the vinaigrette. Fold gently until the grains are well-coated and the vegetables are evenly distributed. Serve at room temperature.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead of time?
The rice can be cooked and cooled up to 24 hours in advance if stored in an airtight container.
