Black rice in a salad? It turns every other ingredient on the plate into a contrast. Roasted fingerling potatoes, micro greens, capers, and cilantro against the dark purple-black grains, dressed with a sharp Dijon vinaigrette of olive oil, apple cider vinegar, and mustard. One of my favorite things we make when the farmers market has good new potatoes.
The wild rice cooks for about 45 minutes until the grains split open slightly and are tender but still chewy. The potatoes roast separately with olive oil and salt until golden. Toss everything warm with the dressing so the grains absorb it.
Tips for Making Black Rice Salad
Cook the rice until the grains split
Wild rice is done when the grains split open at the ends and are tender but chewy. This takes about 45 minutes in salted water. 
Drain well. Wet rice dilutes the dressing.
Roast the potatoes until golden
Cut fingerling or new potatoes in half and roast with olive oil and salt at 400°F (204°C) until crispy on the cut side.
Add them to the rice while both are still warm. The warm potatoes soak up the Dijon dressing.
Black Rice Salad with Roasted New Potatoes and Capers
- Total Time: 65 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Omnivore, Vegetarian
Description
Nutty black rice and creamy roasted potatoes meet tangy capers and a vibrant Dijon dressing. A fresh, flavorful side dish perfect for spring.
Ingredients
- 2 tbsp good quality extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon Mustard
- 1 cup (237 ml) wild rice
- generous drizzle olive oil
- salt
- 1/2 pound (227 g) new or fingerling potatoes
- 1 handful chopped fresh cilantro
- 2 cups (473 ml) micro greens
- 2 tbsp capers
- Tangy Dijon dressing
Instructions
- Mix Tangy Dijon Dressing ingredients together and set aside.
- Preheat oven to 400°F (204°C).
- Place quartered baby potatoes on a baking sheet, drizzle with olive oil, and add a pinch of salt. Toss until well coated.
- Roast in the oven for 30-35 minutes, until golden and soft.
- 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.
- Drain and rinse rice thoroughly.
- Place rice in a pot with 2 cups of water and a big pinch of salt.
- Bring to a boil, reduce heat to medium, and simmer until most of the water is absorbed.
- Reduce heat to low, cover, and cook for 10-15 minutes, until chewy with a bite.
- Remove from heat and let cool for 5-10 minutes.
- Place warm rice, potatoes, capers, and dressing in a large bowl. Toss until evenly coated.
- Add microgreens and cilantro. Toss again and serve immediately.
Notes
- For richer flavor, roast the potatoes with a sprig of rosemary or thyme.
- If you don’t have microgreens, substitute with baby spinach or pea shoots.
- Leftover salad is best enjoyed within 2 days and is delicious cold or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 7
Frequently Asked Questions
Is black rice the same as wild rice?
The recipe lists wild rice in the ingredients. True wild rice is a different species with a similar dark colour and chewy texture. Either black rice or wild rice works for this salad.
What are micro greens?
Very young vegetable greens harvested at the seedling stage. They are tender, flavourful, and available at farmers’ markets and many grocery stores. Baby arugula or watercress can substitute.
Can I make this ahead?
Yes. The rice and potatoes keep for two days in the fridge. Store the dressing separately and toss with the micro greens just before serving so they stay crisp.
