Black Rice with Rainbow Carrots and Cabbage Salad

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IMG_3419I recently discovered black rice or The Forbidden Rice and it has been love from the first bite.  I love the color and the texture. I have used it in soups, in pilafs and now in salad.IMG_3406Use turmeric in the boiling water to get my yellow rice. IMG_3401Use rainbow carrots for more colors, crunch and  health. Noisy salad is a healthy one.IMG_3402I did have fresh pomegranate sitting on my counter so I used the seeds.  This is optional. You can use cranberries if you like.IMG_3405For dressing use fresh orange juice, ginger, sesame seeds oil, Tamari sauce, and lemon juice.IMG_3403Toss the vegetables and then add the cooked yellow and black rice.IMG_3409Toss gently, taste, adjust the seasoning and then serve.  This salad tastes better after it rest in the refrigerator overnight.IMG_3421  

Black and Yellow Rice with Rainbow Carrots Salad
Recipe Type: Salads
Cuisine: Mediterranen Diet
Author: Sanaa
Prep time:
Cook time:
Total time:
Serves: 8
Colorful salad with amazing textures and flavors.
Ingredients
  • 2 cups chopped napa cabbage
  • 2 cups chopped red cabbage
  • 6 rainbow carrots, peeled and diced
  • 4 scallions, chopped
  • 4 celery stalks, diced
  • 1 red bell pepper, seeded and diced
  • 1 yellow bell pepper, seeded and diced
  • 1 jalapeno pepper, seeded and diced
  • 1/2 cup chopped fresh fennel, optional
  • 1/2 cup fresh pomegranate seeds
  • 1/2 cup black rice
  • 1/2 cup basmati rice
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon grated fresh ginger
  • 1 orange
  • 1 lemon
  • 1/4 cup sesame seeds oil
  • 1/2 cup Tamari sauce
  • salt to taste
Instructions
  1. Place the black rice in a pot. Add 2 cups of water. Bring to a boil. Cook until the rice is cooked but not mushy. About 15 minutes. Remove from the heat. Drain any extra water and allow the rice to cool down.
  2. In another pot, bring 1 1/4 cup of water to a boil. Add the Basmati rice and the turmeric and bring back to a boil. Cover and cook for 15 minutes over low heat. Remove from the heat. Spoon onto tray and allow the rice to cool down.
  3. Place all the vegetables in large salad bowl. Zest the lemon and the orange over the vegetable.
  4. Squeeze the juice of the lemon and the orange into bowl. Add the Tamari sauce, the sesame seeds oil, the fresh ginger and the salt. Whisk well and then drizzle over the vegetables. Toss well.
  5. Add the black and yellow rice and toss. Taste and adjust the seasoning. Chill and serve.