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2000s Recipes + Menus

Black Rice Salad

Serves 8 (side dish)
  • Active time:20 min
  • Start to finish:45 min
September 2008
It’s easy to transform the leftover rice from our Chinese Black Rice recipe into this beautiful and satisfying salad—just add crunchy celery, radishes, and a fresh basil dressing. In supermarkets, black rice (often labeled “Forbidden Rice”) is usually found in 15-ounce packages; Asian markets often sell it in larger quantities.
  • 2 cups Chinese black rice
  • 1 1/2 cups basil leaves, divided
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 3 ribs celery, diced
  • 5 radishes, diced
  • 1 cup chopped scallions (1 bunch)
  • Cook rice in a large pot of boiling salted water (1 Tbsp salt for 4 qt water), uncovered, stirring occasionally, until tender, about 30 minutes. Drain in a sieve and rinse with cold water.
  • Meanwhile, purée 1 cup basil leaves with oil, lemon juice, 1/2 tsp salt, and 1/4 tsp pepper in a blender until emulsified. Tear remaining 1/2 cup basil leaves into a large bowl and stir together with dressing, rice, and remaining ingredients. Season to taste.

Recipe by Lillian Chou

Photograph by Romulo Yanes

Keywords
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