Nothing like a heatwave just before Christmas! Any plans for baking has been put on hold temporarily and instead here is a recipe that doesn’t require an oven! This festive salad would be at home on your table this Friday, and is simple enough to make all summer long!
Strawberry and basil is a match made in heaven, and this salad uses them in abundance to give a fresh and fruity bite to this savoury salad. Black rice has a sweet and nutty flavour and a chewy texture. If you’re unable to get it then you could easily replace it with another chewy grain or rice.
Take this dressing as a rough guide, as you’ll need a fair amount of lemon juice to cut through any starchiness from the rice and so that it results in a bright salad. Trust your judgement and tweak it to your taste, something I always encourage when making salads. I really like the roasted almonds for texture and flavour, but you can easily make this nut free if needed.
Stay cool xx
Strawberry and Basil Black Rice Salad
You could substitute in mango instead of strawberries. I also imagine mint would be great in the place of basil, if that’s what you’ve got.
Serves 4 as a side.
Prep time: 5 min
Cook time: 30 min
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Strawberry and Basil Black Rice Salad
200g | 1 cup black rice (forbidden rice), soaked overnight if not parboiled
1 tbls olive oil
2 tbls lemon juice (+ more to taste)
2 tsp finely grated ginger
1/2 tsp salt (+ more to taste)
Black pepper, to taste
1-2 spring onion stems, green and whites finely sliced
250g ripe strawberries, trimmed and sliced into .5cm pieces
30g | small bunch fresh basil, torn
A generous handful of roasted almonds, roughly chopped (optional)
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Cook the rice as per packet instructions and turn out on a plate to cool. (Note: I use this method to cook forbidden black rice, which is parboiled for quicker cooking time and doesn’t require soaking: bring the rice and 440ml water to the boil over high heat, cover and lower to a simmer for 20-30 min till cooked through but still with a bite. Remove from heat and stand with lid on for 5 minutes to absorb any excess water).
Whilst rice is cooking, make your dressing by combining the oil, ginger, lemon and salt in a small jar with a lid and shaking till combined.
Once your rice is cool and you’re ready to serve, fold through the dressing and taste, adding pepper and any additional lemon juice or salt if desired. You want the dressing to cut through any starchiness of the rice. Fold through half the onion, half the strawberries and half basil, transfer to a platter or bowl and top with the remaining and the roasted almonds.
Best eaten immediately. Keep refrigerated.
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