Black Rice Salad with Pickled Cherries + Hazelnuts
To me, there’s something alluring about black rice. Maybe because it’s moniker is “Forbidden Rice,” said to have once been eaten exclusively by the Emperors of China. Or maybe it’s the deep purple color. Or it could be because of the salads you can make with it. Inherently filling, layered with flavor and texture, black rice salads always seem like a celebration.
These are the kind of salads I live for. Salads that leave me feeling satisfied and nourished. Salads that I can bring to a party and am told “I need this recipe;" ones that change a person’s perspective of what a “salad” can be.
This black rice salad with pickled cherries, charred corn, and hazelnuts is just that type of salad. The kind you can’t stop eating. The kind that, perhaps with a little added protein, could be a meal in and of itself. Nutty, sweet, smoky, crunchy, and fresh; the flavors and textures are exciting, each bite a little different from the last. And the pickled cherries! They’re the crown jewels of the dish, like little bursts of summer in all their sweet and tart glory.
This post originally appeared on Eat Boutique.