There’s so many different kinds of rice available, but black rice has to be the coolest. I saw it in Trader Joe’s and knew I could do something with it, other than serve it with orange chicken. How weird would that look?
Maybe not weird at all if you’re four and eight, like my two kids. They saw me rinse the rice after I had cooked it and asked me what it was. I explained that it was tiny insects, and after many Eeewwwwws! and Grosssssss!, they actually started to eat the fake bugs! Once I ‘fessed up and told them it was rice, they looked at me all disappointed and bummed out. Maybe I should be buying more bugs for dinner?
Black rice is also known as forbidden rice because it was only available for the Emperor of China. Now, it’s not so forbidden, so if you can find it go ahead and try it. The health benefits are plentiful. It’s jam-packed with antioxidants, high in fiber and low in fat. I kind of negated that last part by adding one of the world’s creamiest cheese – burrata , Italian for “buttered.” The creamy, rich cheese helps combine everything though…whew!
Roasted grape tomatoes, edamame beans, red onion and cilantro are added, in part to empty my fridge and also for some great color. The Moroccan touch comes from the dressing. Cider vinegar, lots of cumin and garlic get funky in the blender, after which they’re mixed with some olive oil to emulsify. Add some dressing and take this to your next party, everyone should try Moroccan black rice salad!
Moroccan Black Rice Salad
- For The Salad:
- 4 cups water or stock.
- 2 cups black rice
- 1 cup grape tomatoes
- 1 Tablespoon olive oil
- Salt and black pepper
- 1 cup edamame beans shelled
- 1/2 cup sliced red onion
- 1/3 cup chopped fresh cilantro
- 1 large ball of fresh burrata cheese
- For The Dressing:
- 1//2 cup cider vinegar
- 1 Tablespoon fresh minced garlic
- 1 1/2 Tablespoons ground cumin
- Salt and black pepper
- 1/4 cup plus 2 Tablespoons olive oil
- Make the dressing:
- Place the vinegar, garlic, cumin, salt and pepper into a blender or small food processor.
- Blend on high speed. Slowly add the olive oil and then pulse until it's well combined. Set aside in the refrigerator.
- Preheat the oven to 375 degrees F.
- Place the grape tomatoes on a baking tray and drizzle the tablespoon of oil over them. Season with salt and pepper.
- Roast in the oven for 25 minutes and then set aside to cool.
- While the tomatoes are roasting, bring the water or stock to a boil and then add the rice. Cover and simmer for 45 minutes or until the rice is tender when tasted.
- Drain well in a colander and rinse with cold water. Transfer to a large bowl.
- Add the edamame, tomatoes, onions and cilantro to the rice. Mix well tossing with your hands or a large spatula.
- Tear the ball of burrata into small pieces and add to the salad. Pour about half of the dressing inand toss. Taste and decide if you need to add more dressing.
- Serve at once or keep in the refrigerator until ready to use.
- The salad should be covered and will last for 4-5 days.