One of my favorite bases for a cool, summer salad (that’s not lettuce) is forbidden rice (also called purple rice, black sticky rice, etc). Our farm shares have been out of control as of late, and we had the perfect makings for a forbidden rice salad.
Here’s what you’ll need –
- 1 cup of dry forbidden rice
- 1 – 3 scallions (if they are monster scallions like we are getting in our CSA, stick with one)
- 2 – 3 tbsp basil, chopped
- 1 tomato, chopped into 1/2” chunks
- 1 cup of chopped cucumber
- 3 carrots, shredded
- 1 1/2 tbsp olive oil
- 2 tsp balsamic vinegar
- Salt, pepper, pecorino Romano to taste
Cook the rice according to package directions. I find, with a gas stove, I need about 2 1/2 cups of water as opposed to the recommended 2 cups. Rice takes about 25 minutes to cook on my stove (directions say 40), so this is definitely something to keep an eye on. I’ve also had instances cooking this rice where I need to add more water mid-way through the process because the rice is still crunchy and the water gone. When I first started cooking, I can’t tell you how many pots of rice James and I burnt. It’s tragic. So I’m a little crazy cooking rice these days.
Anyway, while your rice is cooking, prep for your veggies and place in a large bowl. When the rice is done, you can either mix it hot with the veggies for a warm salad, or throw on a cooking sheet and pop in the freezer for a quick cool down. If you have lots of time, let it cool down the normal way.
When everything is at the temperature you desire, mix the rice into the veggies with the olive oil and balsamic vinegar. Serve and top with grated Romano and a dash of salt and pepper.
This serves two for dinner or four for a side.