Balsamic Shiitake Rice Salad

Balsamic Shiitake Rice Salad
2.6 from 5 ratings
I don’t know how I’ve lived on this Earth for almost 30 years and never had black rice before, but it’s true. I figured it would be a lot like brown rice, but to my surprise it wasn’t. It was a bit rougher (if that is even a word) and not as soft and fluffy as its brown rice cousin. At first I was a bit perplexed as to what to pair it with, but once I closed my eyes and started to imagine other flavors that would complement this rice — my mind ran wild. Slivered almonds and fresh scallions are all the rage right now in my kitchen, so I of course had to toss them in there. See all salad recipes. Click here to see Gluten-Free Recipes That Actually Taste Good.
  • 3 tablespoon extra-virgin olive oil
  • 2 cloves garlic, chopped finely
  • 2 cup shiitake mushroom caps, sliced thinly
  • 2 large carrots, chopped
  • 1 shallot, chopped
  • 2 stalks celery, chopped
  • 1 teaspoon sea salt
  • 3/4 teaspoon freshly ground white pepper
  • 3 cup black rice, cooked according to package directions
  • 2 tablespoon balsamic vinegar
  • 2 scallions, sliced thinly
  1. Preheat the oven to 325 degrees.
  2. In a large skillet, heat the olive oil over medium heat. Add the garlic and stir-fry until fragrant, about 30 seconds. Add the mushrooms and sauté for 1 minute. Add the carrots, shallot, celery, sea salt, and pepper. Stir-fry until the vegetables are tender, about 5-7 minutes. Stir in the cooked black rice and balsamic vinegar. Mix well to combine.
  3. Transfer the rice mixture to a 9-by-13-inch baking dish. Cover loosely with aluminum foil. Bake until tender, about 30 minutes. Remove from the oven, top with the scallions, and serve.