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March 10, 2013

Gingered Black Rice and Shiitake Salad

If highly colored foods are good for you, isn’t it time to get to know black rice better? Fading to an interesting purple when cooked, this rice, once so rare it was kept for the exclusive enjoyment of China’s emperors, and forbidden to others (thus known as forbidden rice), is a powerhouse of nutrition. Nutty, chewy and loaded with antioxidants and Vitamin E, black rice also lowers cholesterol when eaten regularly. Not to mention that it is delicious and “plays well with others,” like kale, sweet potato and shiitake mushroom. I’ve mixed cooked and cooled additions of all these items with cooked black rice and seasoned it up with whatever stuck my fancy…scallions, ginger and soy sauce, sweet potato and toasted cumin seeds with chipotle, etc. You get the idea.

image courtesy of

Here is a nice version with an Oriental theme:

Gingered Black Rice and Shitake Salad
Laura Cabot, Laura Cabot Catering, Waldoboro

3 cups black rice cooked according to package directions, cooled
1/4 cup sesame oil
Tamari soy sauce
1 teaspoon chopped garlic
1 cup cooked, julienned carrots
3 cups of shiitake mushroom caps, sliced
1 bunch of scallions, trimmed and chopped
1 Tablespoon fresh grated ginger and juice

In a sauté pan, sauté garlic and mushrooms in sesame oil.

When cooled, toss the garlic and mushrooms with rice, carrots, scallions, ginger and soy sauce, pepper and any other seasonings you fancy.

Check for taste. This is good served hot or cold and keeps well under refrigeration.

Serves 6.

Laura Cabot is an MF&L columnist and blogger, a French trained chef with a long career as a chef/restaurant owner, and president of Laura Cabot Catering in Waldoboro.


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