Black Rice Salad has complex combo of flavors

A: Bocado’s Executive Chef Adam Waller created this salad with its complex combination of flavors. Black rice is an unusual ingredient for most of us. You can find it at the Buford Highway Farmers Market or at a store that specializes in Chinese groceries. Soaking the rice before cooking is the key to getting tender kernels.

Bocado serves this as a side dish at lunch or a small plate at dinner.

It’s been available for about the past nine months, and goes on and off the menu.

Bocado’s Black Rice Salad with Roasted Squash

2 cups plus 3 tablespoons water, divided

1 cup black rice

1 acorn or kabocha squash, peeled and cut into 1-inch dice (about 8 cups)

1 1/2 cups plus three tablespoons olive oil, divided

2 cups toasted Brazil nuts

2 cups chopped cilantro

2 cloves garlic, peeled

Zest of 2 limes

Kosher salt and black pepper

1 cup golden raisins

6 tablespoons unseasoned rice vinegar, divided

1 cup chopped toasted pistachios

1 cup lightly packed cilantro leaves

1/4 cup thinly sliced scallions

2 shallots, thinly sliced

4 cherry bell radishes, thinly sliced

1 tablespoon fresh lime juice

In a medium saucepan, combine 2 cups water and rice. Allow to soak one hour. After soaking, bring water to a simmer and cook until rice is tender, about 30 minutes. Check after 20 minutes and add more water if needed. Allow rice to cool.

While rice is cooking, preheat oven to 350 degrees.

In a large bowl, toss squash cubes with 1/4 cup olive oil and spread on a rimmed baking sheet. Bake until tender, about 25 minutes. Remove from oven and allow to cool.

In a small bowl, combine raisins, 3 tablespoons unseasoned rice vinegar and remaining 3 tablespoons water. Set aside for 10 minutes, then drain. Discard soaking liquid. Set aside.

Make dressing: In the bowl of a food processor, combine Brazil nuts, chopped cilantro, garlic and lime zest. Add 1 1/4 cups olive oil and process until mixture forms a smooth paste. Taste for seasoning. Set aside.

In a large bowl, combine drained raisins, rice, roasted squash cubes, pistachios, cilantro leaves, scallions, shallots and radishes. Toss lightly. Add lime juice, remaining 3 tablespoons rice vinegar and remaining 3 tablespoons olive oil. Toss lightly and refrigerate.

When ready to serve, divide pesto between 8 serving plates. Top with salad and serve immediately. Makes 8 servings.

Per serving: 599 calories (percent of calories from fat, 61), 11 grams protein, 52 grams carbohydrates, 6 grams fiber, 43 grams fat (7 grams saturated), no cholesterol, 23 milligrams sodium.