Black Rice Salad with Spicy Honey Balsamic Dressing

“When walking, walk. When eating, eat.” rashaski · Zen Proverb

During the years when China was ruled by an emperor, black rice was dubbed as the “Forbidden Rice”. It was cultivated in very small amounts because it was only for the emperor’s consumption. 
Black Rice Salad 1 by ash_shiv

Sporadic visits to the gym and binge eating regularly does make one want to postpone summer for a bit longer.  A rude but healthy gesture came along when I got handed a huge bag of black rice.  I know, I know I like my rice but I’m not ready to combine my daal with black rice.  Would you?

Black Rice Salad 2

When you photograph anything this dark, there has to be fun complimentary colors right? So a slow stroll in my local market helped. Came home all inspired with some tiny sweet bell peppers and beautiful sunflowers to deck my table.  It did turn out to be a beautiful summer day filled with colors.

I am constantly taken by surprise when my boys enjoy a salad and ask for more. Now, I just wish I was as experimental as they are when it comes to trying new food out.


Do you like black rice? What are your ways to use black rice? Now you know, I have a huge bag, gotto use that up…HELP!

Here goes a filling, satisfying and healthy meal which we enjoyed a lot.

BLACK RICE SALAD with Honey Balsamic Vinegar


Black rice         – 1 cup cooked in some salt
bell peppers     –  thinly sliced 1 cup
corn                 – 1/2 cup cooked
garlic               – 4 very thinly sliced
basil                – 6 leaves cut to thin strips
pine nuts         – 2 tbsp
egg                – optional
olive oil         – 1tsp

For Vinaigrette:

balsamic vinegar   – 2tbsp
orange juice         -2 tbsp
honey                  – 1 tbsp
hot sauce             – 1/2 tsp(I used 1 tsp of sriracha) use accordingly
olive oil                      – 4 tbsps
salt and pepper
Blend the ingredients for the vinegar and set aside.


1. In a saute pan, add olive oil.  Add the corn, garlic and saute for a minute on low heat.
2. Add the bell peppers,  saute for a minute and add the cooked rice.  
3.  Heat through, turn of the heat and add the basil.
4.  Add the vinaigrette little by little until the desired taste has achieved.  You can add more, but you cannot take it away, so please note, add little at a time.
5. Top with pine nuts and egg if desired.

Black Rice Salad 3

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