For today’s Test Kitchen I’m experimenting with Asian black rice.   I stumbled upon this at the Asian market  and decided to challenge myself by using a ingredient I’ve never tastes or even seen before.  I googled this mysterious rice and came upon just a few recipes..most were desserts.  I can maybe get my family to eat this as a savory dish, but a sweetened black rice pudding??? Never!!  Not satisfied with my search I decided to just be inspired by the ingredient and I invented  this Asian Rice Salad.  Its sweet, sour, nutty and a light side dish.   Those brave enough to try it were pleasantly surprised and pleased!

Asian Black Rice Salad

1/2 cup Asian black rice

1 carrot shredded

1/3 green bell pepper

1/2 half pint grape tomatoes

1/4 cup dried cranberries, chopped

1/4 cup slivered almonds


1 tsp grated ginger

1 tbsp soy sauce

2 tbsp honey

1 tbsp light sesame oil

1/2 tsp black pepper

Soak rice in enough hot water to cover it for half hour.  Place on a medium fire and cook for 40 mins.  Add water as needed.  Make sure the rice doesn’tabsorb all the water.  After 40 mins take rice off fire and strain.  Allow rice to cool completely.

Place all ingredients for the marinade in a bowl and wish together.  Add rice, carrots, green pepper, grape tomatoes and chopped cranberries.  Mix well.  Add the Almonds just before serving.  This salad can be eaten immediately.