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Black Rice and Pistachio Salad

Scott Phillips

Servings: 4 to 6

Pistachios underscore the subtle sweetness of black rice. Known as “forbidden” rice because it was originally reserved for the emperors of ancient China, black rice has a tender, slightly chewy texture and is available in most supermarkets.


  • 1 cup black rice
  • 1 medium navel orange
  • 2 Tbs. extra-virgin olive oil
  • 1 Tbs. Champagne or white-wine vinegar
  • Kosher salt and freshly ground black pepper
  • 1/2 cup coarsely chopped roasted, salted pistachios
  • 1 large scallion, thinly sliced; more for garnish
  • 1/2 Fresno chile, seeded and minced (about 1 Tbs.)
  • 2 Tbs. coarsely chopped dried tart cherries (about 1 oz.)

Nutritional Information

  • Calories (kcal) : 220
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 0
  • Sodium (mg): 90
  • Carbohydrates (g): 30
  • Fiber (g): 4
  • Sugar (g): 4
  • Protein (g): 5


  • Cook the rice according to package directions.
  • Cut the blossom and stem ends off the orange. Stand the orange on one of the cut ends and cut away the peel, following the contours of the fruit. Working over a small bowl to catch the juice, cut the segments free from the membranes. Squeeze the juice from the membranes into the bowl, and cut each segment crosswise into 3 or 4 pieces.
  • In a medium bowl, whisk 1-1/2 Tbs. of the orange juice with the oil, vinegar, 1/4 tsp. salt, and black pepper to taste. Add the rice, pistachios, scallion, chile, cherries, and orange segments, and toss to combine.
  • Let sit at room temperature, stirring occasionally, for 20 to 30 minutes to meld the flavors. Season to taste with salt, pepper, and more orange juice, and serve topped with extra scallion.


Rate or Review


  • Joey Stacks | 01/30/2018

    Never though of combining rice with pistachio, this sure sounds intersting.

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