The black pearl asian rice salad

Scrol naar beneden voor Nederlands recept.

imageInspiration sometimes comes to me via the strangest route. This recipe came about when I was thinking up a way to showcase an uber beautiful handmade ceramic bowl I got for Christmas from my boyfriend. A few months earlier we attended an art fair in my artsy farty neighbourhood in Amsterdam West. One of the artists participating, Debby Luiten,  is a talented ceramist who, among other things, makes impressive tableware. Her work has an organic, authentic feel to it and all pieces are unique.

When I laid eyes on this bowl it was love at first sight. It reminded me of the conches that I would find with my siblings on the pristine white beaches of Curacao. With a rough exterior and perfectly smooth white interior. A kind of huge oyster shell. I used to adore swimming and spending time on the beach as a child so much that my mom lovingly called me her little black mermaid.

imageI didn’t buy the bowl at the fair because, in an attempt to strip down my life, I had decided that I didn’t need anymore new things. But the beauty of the piece lingered in my mind and apparently also in my boyfriend’s. So what a wonderful suprise when at Christmas I tore off the wrapping of my strangy shaped present to find this beauty inside! I immediately started thinking up dishes that would look good against its pearly white interior and rough textured exterior and decided on this Euro Asian black rice salad.

imageAfter some google researching I found out that the chance of finding a black pearl in a wild oyster is about 1 to 15.000! As opposed to the 1 to 10.000 chance of finding a white pearl. Hence you might have to lay down up to 10.000 US dollars for a single top quality black pearl. If you have ever seen a picture of me you might understand why I would be extra enamored with black pearls…..

Anyway, my interpretation of a black pearl in this dish is certainly way more accesible, but no less precious. You could certainly call this black rice the black pearl amongst rice varieties. I have written about its nutty taste, chewy texture and rich history before in this post. The dried cranberries look like glistening red rubies amongst the black rice and the dressing is a perfect sweet and sour Anglo Asian mix.  All in all this dish is perfect for all three types because all 6 ayurvedic tastes are represented in it. Serve with asian inspired roasted pumpkin with shoyu, coconut blossom sugar and sesame seed for a more substanstial meal. Try it and I am sure you will channel your own inner mermaid…..

imageBlack rice salad with ginger and honey dressing

For 4

Salad

  • 200 grams black rice
  • 650 ml water
  • 1/2 teaspoon himalaya salt
  • 200 grams green beans or haricots verts
  • 120 grams red cabbage thinly shredded
  • 30 grams dried cranberries
  • 50 grams roasted pumpkin seeds
  • 50 grams bean sprouts

Add the rice with the water in medium sized pan. Bring to the boil and than lower the heat. Simmer with a lid on top for about 40 to 45 minutes until done.

Meanwhile blanch the green beans in plenty of boiling water with the himalaya salt for about 1 to 3 minutes until they are al dente. I like to keep my beans whole for a nice contrast and visual effect, but you can cut yours in smaller pieces if you prefer. Pour through a sieve and run under the cold tap to stop them from cooking further. Dry with a cloth or kitchen towel and set aside.

When the rice is done scoop in a big bowl and mix in the dressing, cooked beans, shredded red cabbage, cranberries, pumpkin seeds and bean sprouts. Keep some sprouts for garnish.

Dressing

  • 2 tablespoons honey
  • 25 ml balsamic vinegar
  • 1 tablespoon mustard
  • juice of 1 lime
  • grated rind of 1 lime
  • 1 teaspoon freshly grated ginger
  • 100 ml olive oil
  • 1 small bunch finely chopped dill
  • 1/2 small bunch finely chopped chives
  • 1/2 small bunch finely chopped coriander leaves
  • 5 large mint leaves finely shredded
  • 1 finely chopped young lemongrass stalk
  • himalaya salt and ground (pink) pepper corns

For the dressing mix all ingredients except the herbs and lemongrass in a small bowl or kitchen aid. Spoon in the herbs and season to taste.

Nederlands recept

Zwarte rijstsalade met honing & gemberdressing
Voor 4 personen

Salade

  • 200 gram zwarte rijst
  • 650 ml water
  • ½ theelepel himalayazout
  • 200 gram slanke sperziebonen of haricot verts
  • 120 gram rode kool in dunne slierten
  • 30 gram gedroogde cranberries
  • 50 gram geroosterde pompoenpitten
  • 50 gram taugé

Doe de rijst met het water in een medium pan. Breng aan de kook en draai dan het vuur laag. Laat de rijst met een deksel op de pan in 40 tot 45 minuten gaarkoken.

Zet een ander pannetje met water en een ½ theelepel himalayazout op. Als het kookt doe je de sperziebonen erbij. Blancheer deze 2 tot 3 minuten tot net beetgaar. Giet af in een vergiet en spoel onder koud water. Hou apart.

Als de zwarte rijst klaar is schep je die over in een ruime kom of schaal. Roer de helft van de dressing hier doorheen. Meng er dan de geblancheerde sperziebonen, rode kool, cranberries en pompoenpitten door. Giet de resterende dressing erbij en meng nog een keer goed. Proef of de salade nog wat zout of peper nodig heeft. Tot slot roer je er voorzichtig de taugé door. Verdeel de rijstsalade over 4 mooie borden.

Honing & gemberdressing

  • 2 eetlepels honing
  • 25 ml balsamico azijn
  • 1 eetlepel mosterd
  • rasp van 1 limoen
  • sap van 1 limoen
  • 100 ml olijfolie
  • 1 theelepel verse geraspte gember
  • 1 klein bosje fijngehakte dille
  • ½ klein bosje fijngehakte bieslook
  • ½ klein bosje fijngehakte koriander
  • 5 grote muntblaadjes in hele dunne reepjes
  • 1 jonge fijngehakte citroengras
  • Himalayazout en (roze) peper

Meng voor de dressing alle ingrediënten, behalve de olijfolie en verse kruiden met een lepel in een kommetje. Voeg dan de olijfolie toe en meng goed tot je een mooie romige dressing hebt. Roer er op het laatst de kruiden door en breng op smaak met zout en peper.

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