Black Rice Salad with Meyer Lemon Vinaigrette
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
My first experiment cooking with black rice.
  • 1 cup black rice
  • 1¾ cup water
  • 1 pinch kosher salt
  • ½ cup shelled pistachio nuts
  • 3 tablespoons Meyer lemon juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 3 tablespoons olive oil
  • 3 scallions, chopped, white and light green portions only
  • 1 cup frozen asparagus, tips only, thawed
  • 1 cup cherry or grape tomatoes, halved
  • borage flowers (optional garnish)
  1. Using a medium-sized saucepan, heat the rice, water and salt until it boils. Lower heat, cover and cook over low heat until water is absorbed, about 35 minutes. Remove from heat and allow rice to "rest", covered. for 5 minutes.
  2. Next, spread the rice out on a sheet pan, allowing it to cool.
  3. While the rice cools, heat the pistachios in a small frying pan and toast, stirring, for about 3 minutes. Set aside.
  4. Combine the lemon juice, cider vinegar, honey and olive oil in a small bowl. Whisk together to blend ingredients.
  5. Combine the cooled rice, toasted pistachio nuts, scallions, asparagus tips and tomatoes. Add vinaigrette and toss. Garnish with borage flowers and serve.
Recipe by Liz The Chef at