The idea of even having a favorite variety seems a bit crazy to me considering that five years ago I only knew of two kinds – white and brown. That’s what a little travel and food blogging will do for you. If nothing else, it opens you up to the world of rice.
Jasmine, basmati, glutinous, purple glutinous – and those are just a handful of the varieties I’ve been exposed to the past few years. Black rice really stands out among the crowd because of its purple color, and aromatic, nutty flavor.
I’ve had some sitting in the pantry for a while, and I finally cooked it up this past weekend. Since, for me, summer is the season for cold grain salads I thought I’d give it a try with some local fruits.
I matched up the peaches from the farmer’s market with some of the yellow tomatoes that are growing like wildfire in our garden. The nutty rice called for something a little tangy and sweet as the dressing so a little lemon juice and honey did the trick.
1 ½ cups chopped peaches
½ cup chopped yellow or orange tomato
2 tbsp chopped red onion
2 cups cooked black rice, cooled
2 tbsp honey
Juice of ½ a lemon
2 tbsp extra virgin olive oil
¼ tsp salt
In a medium bowl, stir together the peaches, tomato, onion and black rice. In a small bowl, whisk together the honey, lemon juice, olive oil and salt.
Pour the dressing over the black rice salad and toss to coat. Cover and refrigerate for 30 minutes before serving. Serves 4 to 6.