Thai Forbidden Rice Salad
 
 
Makes 6 servings
Ingredients
  • 1 cup forbidden or black rice
  • sea salt
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon chili oil
  • juice of ½ lime
  • ½ teaspoon Sriracha sauce
  • 1 red, orange or yellow bell pepper, finely diced
  • 6 green onions, light and dark green parts, thinly sliced
  • freshly ground black pepper, to taste
  • 1 cup roasted cashews
Instructions
  1. In a medium sauce pan, combine the rice, 2 cups water and a pinch of salt. Bring to a boil, cover and then reduce heat to low. Simmer until the liquid is absorbed and the rice is tender, about 30 minutes.
  2. Meanwhile, combine the soy sauce, sesame oil, chili oil, lime juice and Sriracha sauce in a large bowl and whisk until smooth.
  3. Add the bell peppers and green onions to the bowl.
  4. When the rice is cooked, add it to the bowl and stir to combine.
  5. Add salt, pepper and additional Sriracha sauce or lime juice to taste.
  6. Add cashews just before serving (unless you don't mind soggy nuts) and serve warm or at room temperature.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/thai-forbidden-rice-salad/