We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Black Rice & Tomato Salad
Summer 2018
I’ve been making a version of this salad for a couple of years now, at first following cookbook writer Anna Jones’s excellent version in A Modern Way to Cook. Over time, it has turned into this version. It just might be the best salad you’ll ever eat! Black rice, also known as Forbidden Rice, is a nutritional powerhouse with a delicious nutty flavour. If you can’t find it where you are, substitute any husk-on, whole grain rice such as brown, red cargo rice or even wild rice.
Serves 6 to 8
1½ cups (375 mL) black rice
⅓ cup (80 mL) olive oil
⅓ cup (80 mL) Worcestershire sauce
1 small shallot, finely diced
2 tbsp (30 mL) lemon juice
1 tbsp (15 mL) chopped thyme
1 cup (250 mL) thinly sliced celery (from pale inner stalks)
1 clove garlic, finely grated and chopped
Salt and freshly ground black pepper
1 lb (455 g) mixed-colour cherry tomatoes, halved
½ cup (125 mL) chopped celery leaves
1 cup (250 mL) loosely packed shaved Parmesan cheese
1. Cook rice in plenty of salted boiling water (as you would pasta) for 20 to 25 minutes or until al dente. Drain and set aside to cool in a large bowl.
2. Meanwhile, whisk together oil, Worcestershire, shallot, lemon juice and thyme. Once rice is at room temperature, spoon over roughly half the dressing, the celery and garlic; stir to coat with dressing; season to taste with salt and pepper. Turn out onto a large platter.
3. To the bowl, add tomatoes, celery leaves and remaining dressing; toss. Adjust seasoning and spoon over rice. Sprinkle cheese over and serve immediately (salad will keep for up to a day in the fridge).
Serves 6 to 8
