Balsamic Shiitake Rice Salad
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.
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- 3 Tablespoons extra-virgin olive oil
- 2 cloves garlic, chopped finely
- 2 Cups shiitake mushroom caps, sliced thinly
- 2 large carrots, chopped
- 1 shallot, chopped
- 2 stalks celery, chopped
- 1 Teaspoon sea salt
- 3/4 Teaspoons freshly ground white pepper
- 3 Cups black rice, cooked according to package directions
- 2 Tablespoons balsamic vinegar
- 2 scallions, sliced thinly
Preheat the oven to 325 degrees.
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.
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.