Black Rice Super Food Salad

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Prep time


Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 4 cup Hinode Black Rice

  • cup Chicken or Vegetable Broth

  • 1 Red Bell Pepper (diced)

  • 1 Orange Bell Pepper (diced)

  • 1 cup Cilantro (finely chopped (save some cilantro for garnish))

  • 24 oz Edamame (shelled about 2 cups)

  • 4 Crowns of Broccoli (steamed and chopped into bite size pieces)

  • 2 bunch Asparagus (steamed and chopped into bite size pieces)

  • 2 cup Snap Peas (raw and chopped into bite size pieces)

  • 2 Lime (cut into small wedges for garnish)

  • 2 tbsp Sesame Seeds

Black Rice

Black rice is treasured for its nutritional values, exquisite burgundy-purple colour when cooked, chewy texture and a rich, nutty flavour. It creates a striking contrast in any dish and is often prepared as a dessert, such as black rice pudding.


Longer Grains

Longer Grains



Hint of Sweetness

Hint of Sweetness

Photo of Black Rice Super Food Salad


  • Cook Black Rice with 1 ¾ cup broth and 1 ½ cup water in rice cooker (with brown rice setting) or on the stove top per package directions.

  • Combine soy sauce, chili paste, plum sauce, brown sugar and ginger; wisk together and set aside.

  • Steam the broccoli, asparagus and edamame to your liking.

  • Chop vegetables into bite size pieces (broccoli, asparagus, bell pepper, snap peas and cilantro). Toss peppers, edamame, broccoli, asparagus, snap peas, and cilantro with ¼ cup of sauce.

  • Mix the black rice with ½ cup of sauce. Test the rice and gradually add more sauce in ¼ cup increments to your liking. Save extra sauce for drizzling on top of salad when served.

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