Thai Black Rice Salad

from The Whole Foods Market Cookbook via Nancy Schaub
to Sisi Damner

serves 8

2 cups black Japonica or Forbidden rice
2 1/2 cups water
1 medium yellow pepper, chopped
1 medium red pepper, chopped
1 small carrot, grated
1 cup cashews, toasted
5 scallions, sliced thinly on the diagonal
chopped cilantro

Sesame-Ginger Dressing:
5 tablespoons roasted sesame oil
6 tablespoons tamari
2 tablespoons brown rice syrup (if you can't find it, ok to omit)
1/4 teaspoon crushed red chili flakes
2 cloves garlic, minced
1 tablespoon grated fresh ginger

Place the rice and water in a covered saucepan and bring to a boil. Reduce the heat to a simmer, cover and cook 35 minutes until tender. Transfer the rice to a large mixing bowl and, while it is still warm, add peppers, carrot, cashews, and scallions. Cashews can be added at the end for a crunchier effect.

For the dressing, puree the roasted sesame oil, tamari, brown rice syrup, red chili flakes, minced garlic, and ginger in a blender.

Mix the dressing into the rice mixture while it is still warm to enhance the flavors. Garnish with chopped cilantro.

This salad may be made the day before you wish to serve it. It is served at room temperature. It is delicious served with chicken or pork, but it also will stand on its own with a green salad on the side. One could add bite-sized pieces of chicken or shrimp to make it a more substantial entrée salad.