Black Rice Salad with Roasted New Potatoes and Capers
Recipe Type: Side
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.
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
Tangy Dijon Dressing
  1. Mix ingredients together and set aside.
Black Rice Salad with Potatoes and Capers
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe by Honest Cooking at