Balsamic Shiitake Rice Salad

Amie Valpone|July 5, 2012 9:59 am EST

2.6 (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.

Servings

8

Ingredients

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

Directions

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.