Black Rice Salad With Cilantro Pesto Food

BLACK RICE SALAD RECIPE

Steps:

• Place black rice, salt, and water in a medium sized saucepan over medium heat. Bring it to a boil and cook until the rice is tender, 20-25 minutes. Drain and let it cool.
• Make the salad dressing by whisking together rice vinegar, shallot, honey, chili garlic sauce, garlic, and ginger. While still whisking, drizzle in the olive oil and sesame oil until fully combined.
• To assemble the salad, place now-cooled black rice, sugar snap peas (or shelled edamame), radishes, bell pepper, and cilantro in a large salad bowl. Drizzle it with the dressing and give it a gentle toss.
• Give it a taste for seasoning and add in if necessary. Serve.

BLACK BEANS AND RICE WITH CILANTRO PESTO

Steps:

• Place soaked beans in a medium saucepan and cover with water. Bring to a boil over high heat, reduce heat to medium-low, and simmer until cooked through, about 1 1/2 hours, adding more water if needed. Drain beans into a colander set over a bowl and reserve the cooking liquid from the beans.
• Heat oil in a medium saucepan on the grates of the grill. Add the onions and cook until soft. Add the rice, toss to coat in the oil and onion mixture, and cook for 2 minutes. Add 3 3/4 cups of the bean cooking liquid (if there is not enough liquid, add some water to measure 3 3/4 cups). Season the rice with salt and pepper, stir well, and bring to a boil. Reduce heat, place cover on the pot, and cook until rice is just cooked through, about 14 to 16 minutes.
• While the rice is cooking, place cilantro, garlic and pine nuts in a food processor and process until coarsely chopped. With the motor running, add the oil and process until smooth. Add the cheese and process until incorporated. Season with salt and pepper, to taste.
• Place rice and beans in a large bowl, fold in the cilantro pesto, and garnish with the additional chopped cilantro.

CILANTRO RICE SALAD

Steps:

• Cook rice according to package directions, either on stove top or in rice cooker.
• Once rice is cooked, transfer to a large bowl and allow to cool, tossing with a rubber spoon until at room temperature.
• Wisk together ingredients for the dressing: oil, vinegar, salt and pepper in a bowl.
• Fold tomatoes, onion, cilantro and olives into the cooled rice.
• Add vinaigrette and toss to combine.
• Add salt and pepper to taste.
• **Notefor Leftovers: Leftover rice salad can be tossed with a can or two of white tuna, drained and flaked.
• Makes a nice lunch!

BLACK RICE SALAD WITH CILANTRO PESTO

Steps:

• Preheat oven to 350°. Toast Brazil nuts on a rimmed baking sheet, tossing once, until golden brown, 10-12 minutes. Let cool. Toss squash and oil in an 8x8" baking dish; roast until squash is fork-tender, 30-40 minutes. Let cool, then strain oil into a small bowl; set squash aside. Whisk vinegar, lime juice, and 3 Tbsp. squash oil in another small bowl. Season vinaigrette with salt and pepper. Purée Brazil nuts, garlic, lime zest, 1 cup cilantro, and remaining squash oil in a food processor until smooth. Season pesto with salt and pepper. Toss radishes, scallions, shallot, black rice, vinaigrette, reserved squash, and remaining ½ cup cilantro in a large bowl; season with salt and pepper. Drizzle some pesto over salad. (Save any extra pesto and stir into yogurt or labneh or serve with cheese and crackers.)