The Happy Home Cook: Black Rice Salad
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Black Rice Salad (Photo by Rene Astudillo)
So today, I’m taking a break from my no-rice diet and will prepare some black rice salad.
It’s always a challenge for me in my hometown of Baguio City to find some fresh edamame which is a main ingredient in this salad. But I found me some frozen edamame from the local supermarket.
That wasn’t the only challenge. I also couldn’t find walnuts. But guess what I found: pili nuts which are abundant in the Philippines, especially in the Bicol region. They taste like walnuts and the honey-roasted ones I got from the supermarket even resemble the appearance of walnuts.
As they say, if there’s a will, there’s a way!
Ingredients
3 cups black rice
1 cup honey-roasted walnuts
6 scallions, thinly sliced
2 cups shelled boiled edamame
2 cups boiled green beans, thinly sliced
2 medium tomatoes, chopped
6 tbsps white vinegar
3 tbsps Muscovado or brown sugar
1/2 cup sesame oil
1/2 cup lemon juice
Salt and pepper to taste
Directions
Cook black rice according to package instructions. Spread out on a platter and let cool. Whisk lemon juice, vinegar, Muscovado then gradually drizzle sesame oil . Season with salt. Toss rice, walnuts, scallions, edamame, tomatoes, green beans and vinaigrette in a large bowl. Season with salt and pepper
First published in https://mybaykitchen.wordpress.com/2018/06/04/black-rice-salad/
Rene Astudillo is a writer, book author and blogger and has recently retired from more than two decades of nonprofit community work in the Bay Area. He spends his time between California and the Philippines.
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