LibreRecipes

Herby Black Rice Salad with Radishes and Ricotta Salata

Rating

Calories

381.0

Protein

8.0

Sodium

100.0

Fat

21.0

Make the rice before you leave, and pack the vinaigrette in a little jar on the side. You'll thank us, Scout's honor.

1/4 cup olive oil

2 tablespoons Sherry vinegar or red wine vinegar

Kosher salt, freshly ground pepper

1 cup black rice

Kosher salt

2 cups mixed radishes, sliced, quartered

Freshly ground black pepper

2 ounces ricotta salata (salted dry ricotta), thinly sliced

1/4 cup chopped unsalted, roasted almonds

1/4 cup chopped fresh dill

2 tablespoons chopped fresh chives

Combine oil and vinegar in a small airtight container; cover, and shake well. Season with salt and pepper.
Vinaigrette can be made 3 days ahead; chill.
Combine rice and 1 3/4 cups water in a medium saucepan; season with salt. Bring to a boil on camp stove over high. Reduce heat, cover saucepan, and simmer until rice is tender and liquid is absorbed, 45–50 minutes. Remove from heat, fluff rice, and let sit, covered, 10 minutes. Let cool.
Just before serving, toss rice and radishes with dressing in a large bowl; season with salt and pepper. Add ricotta salata, almonds, dill, and chives and toss.