Black Rice Salad

A friend first made this recipe when she invited us up to her cottage. Thanks Rose, I’m addicted now.

Black rice, also known as purple rice or forbidden rice, is a kind of sticky rice which is one of several black colored heirloom plants producing rice variants such as Indonesian black rice and Thai jasmine black rice. Black rice is high in nutritional value and contains 18 amino acids, iron, zinc, copper, carotene, anthocyanin and several important vitamins.  **Wikipedia**

This black rice salad is really so simple to make there was no recipe for it.  I’m sure you can add whatever you like but because I enjoyed it the way she made it, I put mine together the same way.

This salad can be served at room temperature or cold. ( I like it cold)

I made this salad for a big group and doubled this recipe to serve about 10 people. Adjust as you like.

 

Ingredients
(as is, serves 4-6 people)

2 cups black rice

4 cups chicken stock

2 tbsp butter

1/2 cup toasted pecans

1/2 cup dried cranberries

Chives

Fresh basil

1/2 cup Balsamic Glaze (the thick syrup kind)

**With the exception of the stock to rice ratio, all other ingredients can be done to taste**

Preparation:
Cook rice according to package instructions using water or chicken stock and butter.   When cool, stir in equal amounts of toasted pecans and cranberries.  Add finely chopped chives and basil.  Add enough balsamic glaze to give flavour.  If you have any left the next day, you may want to add more as the rice will absorb some.   Each bite should include all the ingredients so don’t be afraid to add more.

SO Easy!

Enjoy !