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Italian Black Rice Salad with Chili-Glazed Carrots and Citrus Balsamic

Get a load of this grain bowl! This stunning rice salad features our irresistibly chewy, nutty Italian black rice with spicy-sweet glazed carrots and citrusy balsamic dressing for a colorful side that’s as striking as it is delicious.

INGREDIENTS

DIRECTIONS

  1. Preheat the oven to 400°F.
  2. Peel and trim carrot tops, leaving 1/4" to 1/2" of greens. Chop the cut greens and set aside.
  3. Rinse the rice in a sieve under cold running water. Drain. Add rice to a saucepan with 2 3/4 cups of water. Cover to bring water to a boil. Once boiling, reduce to a simmer and cook with the lid ajar for 25 - 30 minutes, or until all the liquid has been absorbed. Transfer to a bowl.
  4. Meanwhile, arrange carrots on a baking sheet. Toss with 2 tablespoons of oil, salt and pepper. Coat well. Cook for about 30 minutes, or until slightly browned.
  5. To create carrot glaze, whisk together the chili peppers, honey, brown sugar, thyme, zest and juice of 1/2 orange, salt and pepper in a mixing bowl. Continuing to whisk, add the oil in a slow steady stream.
  6. Brush chili glaze over carrots and roast for another 10 - 15 minutes until browned. Remove from the oven and cut into 1/2" pieces.
  7. To create the dressing whisk together the vinegar, honey, thyme, orange juice, salt and pepper in a small mixing bowl. Continuing to whisk, add the oil in a slow, steady stream.
  8. Add the chopped carrot greens and the dressing to the rice. Toss to coat. Transfer the rice salad to a platter. Top with glazed carrots and toasted pepitas.

Italian Black Rice Salad with Chili-Glazed Carrots and Citrus Balsamic

Get a load of this grain bowl! This stunning rice salad features our irresistibly chewy, nutty Italian black rice with spicy-sweet glazed carrots and citrusy balsamic dressing for a colorful side that's as striking as it is delicious.