Black rice — also known as purple rice as it takes on a purple hue when cooked, and also as forbidden rice or emperor's rice because it used to be reserved exclusively for the Chinese emperor as it was believed to ensure good health and longevity — is not to be mistaken with wild rice, which is not technically rice at all but actually a species of aquatic grass. Black rice — like brown or white rice — is a member of the grain family, and has a slightly nutty flavor with a pleasant chewy texture that holds well together when cooked. The Chinese emperors did have a good thing going for them, because not only is this rice delicious and satisfying, black rice is rich in antioxidants and is a good source of fiber and protein. It happens to be ideal for salads and stir-fries, and is often made for breakfast. It is also just lovely with some miso or tamari as a side to a meal, and if your meal is Asian-inspired, then you may want to consider this treasured grain.
I have only really cooked with black rice on a few occasions, but I decided to make this black rice salad with mushrooms, Thai curry and chilies, and fresh mint with a light zesty dressing. Earthy and nutty and quiet refreshing, an additional bonus of this salad is that it yields a few good sized servings and is easy to prepare too.
1 or 2 red Thai chilies, seeded and finely chopped
1 cup loosely packed fresh mint leaves, chopped
fresh cracked black pepper to taste
1/2 teaspoon sea salt, or to taste
Instructions:
Bring lightly salted water to a boil in a medium saucepan. Stir in the rice, turn down the heat to medium-low, cover, and simmer until the rice is al dente, about 23 to 25 minutes. Drain and transfer to a large mixing bowl. Set aside to cool for a bit.
In a large frying pan, heat 2 teaspoons of the oil over medium heat. When hot, add half of the shallots to the pan and stir for 2 minutes. Increase the heat slightly, toss in the mushrooms, and cook until softened and any liquid is absorbed. Reduce the heat to medium, add the sun-dried tomatoes, and cook for another few minutes. Transfer the mixture to the bowl with the cooked rice.
In a small bowl, whisk together the remaining sesame oil, Thai red curry paste, lime juice, sugar and oregano. Stir in the red chilies and salt and black pepper. Pour over the rice and mushrooms. Add the remaining shallots to the bowl along with the fresh mint, and toss well to combine.
Can be served at room temperature or lightly chilled. Store any remaining salad in a covered bowl in the refrigerator for up to a few days.
Thai-Inspired Black Rice and Mushroom Salad
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