Tk's Forbidden Black Rice Salad
Serves: 6
Eda Schinner
1 January 1970
Based on User reviews:
51
Spice
60
Sweetness
48
Sourness
45
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
8 cups
Water1.5 cups
Rice Vinegar1 cup
Sesame Oil1 cup
Sriracha Sauce3 tbsps
Nectar (agave)1 cup
Carrot (diced)2 tbsps
Thai Basil (chopped)Directions:
1
Bring water and rice to a boil in a pot
2
Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, about 30 minutes
3
Let stand, covered, for 5 minutes
4
Transfer rice to a large bowl, fluff with a fork, and cool until just warm
5
Whisk rice vinegar, tamari, sesame oil, mirin, sriracha sauce, and agave nectar together in a bowl until dressing is smooth
6
Pour dressing over cooled rice; stir
7
Stir carrots, cashews, red bell pepper, yellow bell pepper, orange bell pepper, scallions, Thai basil, purple basil, and jalapeno into rice until evenly distributed