Black Rice and Pistachio Salad
This one is not only healthy, but pretty…and a little unusual. You’ll enjoy using it as a side, too, while still warm, as a gorgeous pilaf under a beautiful white halibut filet.
I have added another photo of the salad, so maybe you can appreciate its beauty and the variety of ingredients.
For this preparation, you will need for 2 people:
- 1/2 cup black rice (the best is “forbidden rice”)
- 1/2 of a navel orange
- 1 TBL extra-virgin olive oil
- 1 TBL. Champagne or white-wine vinegar (maybe more, to taste)
- Kosher salt and black pepper, to taste
- 1/4 cup coarsely chopped TOASTED pistachios
- 1 scallion, thinly sliced; more for garnish
- 1/2 fresno chile, seeded and minced (about 1 TBL.)
- 2 TBL. rough-chopped dried cherries, tart recommended, but not necessary
Cook the rice according to the directions on the package.
For the orange, cut supremes from the flesh–no peel or membranes. Cut the supremes into 2 or 3 pieces each for the salad and squeeze the membranes for the juice.
In a medium bowl, whisk the orange juice with the oil, vinegar, 1/8 tsp. salt, and black pepper to taste. Add the rice, pistachios, scallion, chile, cherries, and orange segments. Toss to combine.
Allow the salad to sit at room temperature, lightly stirring it now and then, for 20-30 minutes, to meld the flavors. Serve at room temperature as a salad, topped with extra scallion.
If using as a side dish (as with the halibut), plate it while still warm.