Black Rice Salad with Apricots and Almonds
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| Serves | 4 |
| Prep time | 1 hour, 20 minutes |
| Cook time | 45 minutes |
| Total time | Warning: A non-numeric value encountered in /home/elenadurante/webapps/2014/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2723 2 hours, 5 minutes |
| Dietary | Gluten Free, Vegetarian |
| Meal type | Lunch, Main Dish, Salad, Side Dish |
| Misc | Gourmet, Pre-preparable |
| Occasion | Barbecue, Casual Party, Thanksgiving |
| By author | Chef Eric Lundy |
You'll enjoy this delicious salad as a side or main dish year round!
Ingredients
- 1 cup Black Forbidden Rice
- good salt, like Bitterman’s Fleur de Sel and black pepper
- 1/2 small red onion (halved and sliced thin)
- 1/3 cup orange juice
- 2 tablespoons champagne or white wine vinegar
- 1 tablespoon coarse grain mustard
- 8-10 dried apricots (sliced)
- 1/3 cup whole raw almonds (toasted and roughly chopped)
- 1/3 cup dried cranberries or cherries
- 1/4 cup chopped fresh parsley
- 1/2 cup crumbled feta cheese
- lemon olive oil (we love the Ranise brand from Italy)
Directions
| Step 1 | |
| 1. Rinse rice in a sieve under cold running water until water runs clear. | |
| Step 2 | |
| 2. Bring rice, water (1¾ cups), ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper to a boil in a 2 ½ - to 3-quarts heavy saucepan, uncovered, over medium-high heat. | |
| Step 3 | |
| Cover and reduce heat to low, and then cook until rice is tender and most of water has been absorbed, about 35 minutes. | |
| Step 4 | |
| 3. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork and the spread onto a sheet pan to quickly cool down; about 20-30 minutes. | |
| Step 5 | |
| 4. While rice is cooking; in a large bowl, combine the red onion, orange juice, vinegar, mustard and ½ teaspoon salt. Toss to combine and set aside to let the red onions soften a bit and the dressings flavors to come alive. | |
| Step 6 | |
| 5. When the rice has cooled, stir it into the bowl with the dressing and toss to combine. Add the apricots, almonds, dried cranberries/cherries and most of the parsley and toss to incorporate. Season with a bit more salt and pepper. | |
| Step 7 | |
| Divide among four bowls/plates or on to one large platter. Garnish with the feta cheese and dress with drizzle of lemon olive oil and a few grinds of freshly ground black pepper and a few pinches of salt, if desired. | |