Making this recipe was only the second time that I’ve consumed black rice, but I’ve been hooked. If you’ve never had black rice before, the very act of cooking it will be an excitement to you–the rice turns its water a deep purple and magenta hue.
I created this recipe after leafing through Heidi Swanson’s Supernatural Everyday cookbook, which has a similar recipe using sweet cherries. Raspberries were all I had on hand, so that’s what I used instead. The raspberries give the rice salad a bit more of a tart flavor which I balanced with a generous crumbling of goat cheese and walnuts.
The colors of this salad are so beautiful–the deep black rice, bright red berries, green basil, white cheese–that it looks like a delicacy. However, it is surprisingly easy to make.
Enjoy this dish as a show-stealing side.
Recipe inspired by Supernatural Everyday
1 cup black rice (or other dark grain)
1 cup raspberries
1/4 cup olive oil
1/8 cup white wine vinegar
1/8 t salt
1/3 cup chopped walnuts
2 handfuls baby spinach
Bring 1 cup rice and 1 3/4 cup water to a boil in a pot; cover and let simmer for 35-40 minutes.
While rice is cooking, whisk olive oil, white wine vinegar, and salt together. Add 1/3 cup raspberries and whisk until berries have blended into dressing. Using a fine mesh strainer, separate the liquid dressing from raspberry seeds. Save the liquid for later.
Once rice is done cooking, stir in baby spinach in a large bowl. Once spinach is slightly wilted, add nearly all of the dressing and toss to combine. Add in a little over half of the walnuts and most of the remaining raspberries. Crumble in as much goat cheese as desired.
Serve topped with extra walnuts, goat cheese, raspberries, and a generous portion of basil.