Black rice serves as a floral and nutty canvas to sweet, creamy, roasted new potatoes, tangy capers, and fresh micro greens. Every bite is chewy, creamy, and fresh, an explosion of amazing flavors, a simile to spring. The addition of capers and a tangy Dijon Mustard dressing keeps things sour and enlivened, balancing the hearty combination of potatoes and rice.
By Mariela Alvarez Toro
This salad is special.
Black rice serves as a floral and nutty canvas to sweet, creamy, roasted new potatoes, tangy capers, and fresh micro greens. Every bite is chewy, creamy, and fresh, an explosion of amazing flavors, a simile to spring. The addition of capers and a tangy Dijon Mustard dressing keeps things sour and enlivened, balancing the hearty combination of potatoes and rice.
I made this rice dish alongside maple roasted carrots, a green salad, and chicken for our semi-traditional Sunday dinner when we let Luca (our dog) play with Larry (my sister in-law’s dog) for several hours while we catch up with where work and life over food and wine. While these dinners are not at all fancy, I like to dress everything up a bit, just so that it feels special and important, a celebration of a weeks end, and new beginnings. This rice salad fit in just perfectly!
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Black Rice Salad with Roasted New Potatoes and Capers
Description
Black rice serves as a floral and nutty canvas to sweet, creamy, roasted new potatoes, tangy capers, and fresh micro greens. Every bite is chewy, creamy, and fresh, an explosion of amazing flavors, a simile to spring. The addition of capers and a tangy Dijon Mustard dressing keeps things sour and enlivened, balancing the hearty combination of potatoes and rice.
Ingredients
Tangy Dijon Dressing
- 2 tbsp. good quality extra virgin olive oil
- 1 tbsp. apple cider vinegar
- 1 tbsp. Dijon Mustard
Black Rice Salad with Potatoes and Capers
- 1 cup wild rice, soaked overnight or for at least 8 hours
- generous drizzle of olive oil
- salt
- ½ pound new or fingerling potatoes, washed and sliced into quarters
- 1 handful chopped fresh cilantro
- About 2 cups micro greens, or baby greens of choice
- 2 tbsp. capers
- Tangy Dijon dressing
Instructions
Tangy Dijon Dressing
- Mix ingredients together and set aside.
Black Rice Salad with Potatoes and Capers
- Preheat oven to 400 degrees Fahrenheit. Place quartered baby potatoes in baking sheet. Drizzle olive oil and add a pinch of salt. Toss until potatoes are well coated. Place in oven and roast for 30-35 minutes. When ready potatoes should be golden and soft throughout. Remove from oven and let cool slightly. Start cooking rice as soon as potatoes go in the oven.
- For improved digestion, and quicker cook time, soak rice for at least 8 hours before cooking. When ready to cook, drain and rinse rice thoroughly. Place in a pot with 2 cups of water and a big pinch of salt. Bring to a boil, reduce temperature to medium and simmer until most of the water has been absorbed. Reduce temperature to low, cover, and cook for 10-15 minutes. Rice will be ready when chewy with a bite. Remove from heat and let cool for five to ten minutes.
- To assemble salad, place warm rice, potatoes, capers, and dressing in a large bowl. Toss until everything is evenly coated. Add micro greens and cilantro. Toss again and serve immediately.
- This salad can be made up to a day ahead, just make sure to add the micro greens and cilantro when ready to serve to preserve freshness and color.
- Category: Side
