April 13, 2011

Black rice and shitake salad


I get so excited when I find a rice variety I haven't yet tried. I normally use long grain brown rice, but I do love red rice and now my new favourite - black rice. Black rice has a nutty flavour, distinctively black colour (hence the name) and is more nutritious than your average plain white rice. Once cooked it colours everything with a gorgeous purple hue, including your lips when you eat it!


This is a perfect rice for warm vegetarian salads like this one. I've paired it with Japanese flavours - shitake mushrooms and wakame (dried seaweed), both of which lift this dish to a whole new level. Shitake mushrooms are my favourite, I adore their strong flavour and prefer to cook with fresh rather than the dried ones. If you can't find fresh shitake, however, you can try using the dried variety.


Black rice and shitake salad
(Serves 2-4)

1 cup black rice (wholegrain, non-glutinous)
2 1/4 cups water
piece of konbu

1 tbsp olive oil
100g fresh shitake mushrooms, sliced
2 shallot greens/spring onions, chopped
pinch of salt
freshly ground black pepper
pinch of chili flakes
1 tbsp brown rice vinegar
1 tbsp wakame, soaked in cold water and drained
2 tbsp black sesame seeds, toasted 
1 tsp sesame oil

1. Place the rice along with konbu in a saucepan and pour the water on top. Bring to boil, then simmer for about 30 minutes or until the rice is cooked.

2. Heat the olive oil in a small saucepan and add the shallots/green onions and the mushrooms. Sautee for a couple of minutes and season with a pinch of salt, freshly ground black pepper and chilli flakes.

3. Once the rice is cooked let is sit in the saucepan, covered, for a few minutes. Then pour it into a large bowl  and add in brown rice vinegar, wakame, toasted black sesame seeds and sesame oil. Finally add in the mushrooms and fold everything together.

4. Serve warm.


47 comments:

  1. I usually use black rice for desserts - using it for salad sounds interesting!

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  2. The last time I had black rice was ages ago- it has been to long! I love your take on it with the Japanese twist!

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  3. Thats great, have not used black rice other than the desserts! This is a good addition to my treasure.

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  4. Probably safe to say that we also get excited when you discover a new rice variety ;)

    Thanks for the heads up about the purple hue! Perhaps not a first date dish?

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  5. That is a wonderful salad! So original and tasty.

    Cheers,

    Rosa

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  6. I love your modern Japanese take on this black rice dish. I do cook Japanese mixed rice (maze gohan), but I tend to use brown rice. I have yet to try the black variety. I think it will be a fun dish to eat - I don't have to put on any lipstick after that :)

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  7. I love the Japanese flavour you infused to this rice! Wakame and shiitake are perfect for this black rice! Another wonderful recipe again ;)

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  8. Mr K came home with a bag of black rice a while ago as he thought it looked nice. I'm yet to do something with it! I love the sound of this!

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  9. I love black rice...it tastes great and it is also really healthy...

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  10. Looks so healthy and delicious!

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  11. Think I've only ever had black rice in Asian desserts...and probably because of the sweet nutty flavour you mentioned!

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  12. this is another proof you are so good in photography! Black rice is quite difficult to shoot, isn't it? and yet, I do love your pictures!
    and besides this, yummy recipe!

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  13. This looks so exciting! I think I need to find some black rice!

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  14. Hi Maria and thank you for your comment on my blog today. It is lovely to have you and I hope to see you again.

    Your blog is wonderful and I put you on my blog roll immediately.
    I love your styling and photos - mutli-talented Scandi sisters are fabulous in my book.

    Have a great rest of the week and enjoy this fantastic weather!

    x Charlotta

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  15. I feel the same way you do. Funny I just used some black rice last night for dinner. I never thought to use it in a salad! Looks great. I just love you photos too!

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  16. I love black rice and although i have it in restaurants I have never thought to cook with it at home. What a beautiful and well thought recipe. You have inspired me to pick up some black rice this weekend at the store! Amazing

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  17. I LOVE the texture of black rice! You've definitely done it justice in this salad...looks absolutely delicious!

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  18. This dish looks beautiful as well as healthy. I have never cooked black rice before but I did indeed just toast black quinoa! I love the addition of the mushrooms (to anything really).

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  19. Looks wonderful. I've never tried black rice.

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  20. It looks so gorgeous and must be fantastic to taste!

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  21. Ompas kohtalokkaan näköinen ruoka :D Ihan mahtava tuo kuva noista sienistäkin, huoh.. nälkä tulee!

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  22. I haven't tried this particular rice either. This looks definitely something I would like to eat!

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  23. What a perfect meal, I love rice and love shitake :) Never tried black rice before, it certainly looks interesting!

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  24. Wonderful combination! I'm always looking for new ways to use sea vegetables so I love that you used wakame in this!

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  25. I prefer fresh shitake to dried...the earthy flavors for fresh shitake are just right!

    Black rice is definitely more nutritious - I can see the "iron"! LOL....but some Chinese consider it as "heaty" food.

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  26. `I love this black rice!
    :)

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  27. Wow,,thats One beautiful looking rice variety.I have not seen it ever.Thanks for sharing

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  28. I have never cooked with black rice- the color is intriguing!

    US Masala

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  29. This looks intriguing. I've used black rice in Chinese cooking where it is considered to be a delicacy, but never in a dish like this. I really curious now. I hope you have a great day. Blessings...Mary

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  30. I am an Indian, so eat Rice a lot you know :) Black rice sounds quite fascinating to me.. will give this a try !

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  31. I've never tried black rice, but this salad looks fantastic! I love the purple hue it gives everything. I never knew that. Simply beautiful!

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  32. Yummm I can't wait to try this. Thanks for the gorgeous post.

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  33. yum, this looks really delicious.

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  34. That is so beautiful. A very impressive dish.

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  35. This is so very, very glorious! I've only had black rice in dessert form with coconut and mango, but considering how much I love mushrooms and seaweed, I might like this non-sweet version even more :)

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  36. Real cool! Reminds me of the octopus risotto I made a year ago. Love the bowl too.

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  37. Hi! I just discovered your blog over at 6 Bittersweets. I love black rice and was just telling someone about it today. Your recipe looks delicious, and Iove your photos too!

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  38. I know mum makes a black sticky rice dish, using black glutinous rice, didn't know that black rice came in a 'regular' grain. I'd imagine this to be quite earthy - in a good way!

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  39. Maria, is this glutinous black rice? I have not come across normal black rice yet...

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  40. I grew up with black glutinous rice and usually eat it as a dessert. I wonder whether the rice you used is the same ? Putting it into salad does sound new and interesting to me though!

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  41. This sounds fantastic! Once again I am saddened by the fact that my husband can't stand mushrooms. :(

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  42. Thank you all so much for your comments, I am so glad you like this salad!

    The black rice that I used was bought from a health food store and is a wholegrain rice. To my understanding the wholegrain variety is non-glutinous and can therefore be used in savoury dishes.

    Maria
    x

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  43. i ADORE black rice! I'll make you a delicious Malaysian dessert with black rice when I'm back :)

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  44. Black rice is really good for you.

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  45. Thanks! I've been trying to find a savory way to use the huge bag of black rice I bought, and this looks perfect!

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  46. I have a bag of black rice from italy in the pantry. The only thing I had made was a risotto. This is a lovely earthy recipe i wld love to try.

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