Skill Level
Black Rice Salad
Salad
| Black Rice | 1 Cup | |
| Dried Cranberries or Figs | 1/2 Cup | |
| Toasted Pecan halves | 1/3 Cup | |
| Roasted Cashews | 1/3 Cup | |
| Finely chopped Green Onion | 1/4 Cup | |
| Finely chopped Red Onion | 1/4 Cup |
Dressing
| Red Wine Vinegar | 2 Tblsp | |
| Lemon Juice | 1 Tblsp | |
| Garlic | 1 Clove minced | |
| Dijon Mustard | 1 Tsp | |
| Sugar | 1 tsp | |
| Olive Oil | 1/3 Cup | |
| Black Pepper | 1/2 tsp |
AMAZING SALAD! Made this for Thanksgiving and have made it at least once a month since.
I always make double the amount as it is just as good the next day,
I use Black Rice instead of Wild Rice as it cooks more evenly and it is a bit more economical .
The original recipe says to use unsalted cashews I used salted it was perfect.
- Cook rice according to package (this can be done a day in advance) let cool
- Make dressing and set aside
- Dice celery and onions
- Toast pecans in a dry pan
- When rice is cool combine all ingredients, serve at room temperature or cold
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