Black Rice Salad with Snap Peas and Ginger-Sesame Vinaigrette

Name: Black Rice Salad with Snap Peas and Ginger-Sesame Vinaigrette
Yield: Serves 4 to 6
Ingredients: 1 1/2 cups black, rice; , Salt and pepper; 3 tablespoons plus 1 teaspoon, rice vinegar; 2 teaspoons, minced shallot; 2 teaspoons, honey; 2 teaspoons, Asian chili-garlic sauce; 1 teaspoon, grated fresh ginger; 1/4 cup, extra-virgin olive oil; 1 tablespoon, toasted sesame oil; 6 ounces, sugar snap peas, strings removed and halved; 5 , radishes, trimmed, halved, and sliced thin; 1 , red bell pepper, stemmed, seeded, and chopped fine; 1/4 cup, minced fresh cilantro

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We feature the nutty, roasted flavor of black rice in a bright salad with snap peas and a potent vinaigrette.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES4 to 6

TIME1¼ hours

Black Rice Salad with Snap Peas and Ginger-Sesame Vinaigrette

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

WHY THIS RECIPE WORKS

Black rice, also known as purple rice or forbidden rice, was once reserved for the emperors of China. It has a delicious roasted, nutty taste and is used in anything from salads to dessert puddings. We decided to use it in a simple salad, a...

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