Scattered Black Rice Salad

Tina Ruggiero

Black rice is as distinctive as it is delicious. Rich in pigments called anthocyanins, black rice has been linked to a decreased risk of cancer, heart disease and improvements in memory and performance. Best of all, it’s a versatile ingredient that can be served hot or chilled and used in everything from risotto to pudding. This rice salad is stunningly beautiful, chewy, satisfying and provides 70% of a day’s worth of vitamin A along with lots of heart-healthy fats.

Yield: 4 servings (4 cups)
Time: 45 minutes


  • 1/3 cup black rice
  • 3 Tbsp. sugar
  • 3 Tbsp. lime juice
  • 2 Tbsp. Thai fish sauce
  • 2 Tbsp. water
  • 1 tsp. sriracha sauce
  • 1 tsp. grated or finely chopped garlic
  • 1 Tbsp. grated ginger
  • ½ cup/2 oz. grated or julienned carrots
  • 1 oz. roughly chopped cilantro
  • ¾ cup/1 ½ oz. thinly sliced scallions
  • 4 oz. cooked chicken breast, shredded
  • 2 oz. Boston or other leaf lettuce, torn into bite-sized pieces
  • ¼ cup cashews


Place the rice in a small saucepan with 1 cup water and 1/8 tsp. salt. Simmer until the rice is al dente, about 40 minutes. Drain and cool. There should be about 1 cup (6 oz.).

While the rice is cooking make the dressing and prepare the remaining ingredients. Whisk together the sugar, lime juice, fish sauce, water, sriracha sauce, garlic and ginger. Reserve.

To assemble the salad, place the carrots, cilantro, scallions, chicken, lettuce and rice in a bowl. Toss with 5 Tbsp. of the dressing. Divide between 4 salad plates.


If you can’t find black rice, try brown basmati rice instead.

  • Calories: 250
  • Protein: 9 g
  • Total Fat: 10 g
  • Carbohydrates: 35 g
  • Sodium: 850 mg
  • Fiber: 3 g

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