Recipe: Forbidden Rice Salad

FORBIDDEN RICE SALAD

2 cups uncooked Lotus Foods Forbidden Black Rice
FOR THE PESTO:
3 1/2 cups water
2 oz. Indonesian soy sauce (ketjap manis)
1 bunch parsley
1 bunch thai basil
1 bunch cilantro
1/4 bunch mint
1/2 cup toasted pinenuts
1/4 cup fine chopped shallots (sauteed till brown)
1/8 cup fine chopped garlic (sauteed with shallots)
3 serrano chili peppers
2 oz. sesame oil
4 oz. peanut oil
1 oz. sugar
TO SERVE:
4 oz. Indonesian soy sauce

Bring the rice and water to a quick boil, cover and simmer for 30 minutes.

Let rice cool while you blend the remaining ingredients for the pesto together in a food processor.

Add 4 oz. pesto and 4 oz. Indonesian soy to the cooked black rice. Adjust seasoning with more pesto or soy to desired flavor. Mix and let stand for 45 minutes to let the flavors marry into the rice.

Serve at room temperature.

Source: Chef Kevin Chin, Bridges Restaurant