FusionSaladMedium

Black Rice Salad with Roasted Vegetables

Name: Black Rice Salad with Roasted Vegetables
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 1 cup Agriko black rice; 2 cups vegetable broth or water; 1 medium red bell pepper, cubed; 1 medium zucchini, diced; 1 cup cherry tomatoes, halved; 3 tablespoons extra virgin olive oil; 3 tablespoons balsamic vinegar; 2 cloves garlic, minced; 1/4 cup fresh basil, chopped; Salt and black pepper to taste

Prep 20 mins

Cook 35 mins

Total 55 mins

Serves 4

Ingredients

1 cup Agriko black rice
2 cups vegetable broth or water
1 medium red bell pepper, cubed
1 medium zucchini, diced
1 cup cherry tomatoes, halved
3 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
2 cloves garlic, minced
1/4 cup fresh basil, chopped
Salt and black pepper to taste

Instructions

Rinse Agriko black rice thoroughly under cold running water until the water runs clear, removing any surface starch and debris.
In a medium saucepan, bring vegetable broth to a boil. Add the rinsed black rice, reduce heat to low, cover, and simmer for 25-30 minutes until rice is tender and liquid is absorbed.
While the rice cooks, preheat your oven to 400°F (200°C). Toss the red bell pepper, zucchini, and cherry tomatoes with 2 tablespoons of olive oil, minced garlic, salt, and pepper.
Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes, stirring halfway through, until vegetables are caramelized and tender.
In a small bowl, whisk together balsamic vinegar, remaining 1 tablespoon olive oil, salt, and pepper to create the vinaigrette.
Fluff the cooked black rice with a fork and transfer to a large bowl. Add the roasted vegetables and fresh basil, then drizzle with vinaigrette and toss gently to combine.
Serve warm or at room temperature as a standalone salad or alongside grilled proteins. Taste and adjust seasoning as needed.

Chef's Tip

Cook your black rice a day ahead and refrigerate—it's easier to handle when chilled and makes for a convenient meal prep option. The salad tastes even better the next day as flavors meld together.