Black Rice Salad with Toasted Sesame oil, Yuzu and Teriyaki Sauce dressing


Serves 2
Prep time: 10mins
Cooking time: 60mins approx.


For Salad

For Dressing:

  • 1 1/2 tablespoons rice wine vinegar
  • 1 tablespoon fresh orange juice
  • 2 drops of Yuzu extract or more according to your taste
  • 1/2 tablespoon Sprig Ginger Teriyaki Sauce.
  • 2 teaspoons honey
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon Sprig Toasted Sesame Oil
  • Salt to taste


  • Cook rice in a medium saucepan of boiling salted water until tender, 35-40 minutes. Add 1 teaspoon of oil while boiling the rice to prevent the rice from sticking to one another. Drain well, spread out on a plate and let cool.
  • Boil the beans in a pressure cooker upto 2 whistles with some salt to taste.
  • Release the steam immediately.
  • In the meantime, heat the oven and coat the baking tray with some oil.
  • Also, Heat 1 teaspoon of oil in a pan. Brown the diced garlic and lightly sauté the vegetables in it for a min.
  • Add salt and transfer it to the baking tray.
  • Bake the vegetables in the medium rack for 5 mins.
  • In a small bowl, whisk together the rice wine vinegar, orange juice, ginger, honey, Teriyaki sauce and sesame oil. Add a pinch of salt if desired.
  • Mix the rice and the baked vegetables. Add the dressing and toss to combine until the salad is well coated with the dressing.


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