Black Rice Salad (Savory) With Lemongrass Dressing

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The (ex)Expatriate's Kitchen


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1 cup black rice

1-3/4 cups water

4 stalks lemongrass, thinly sliced about 6 inches of the ends

1 bunch cilantro, chopped

1/4 cup Tamari soy sauce

1/3 cup brown rice wine vinegar

2 tbs. sugar

1/4 cup canola oil

juice of 1 lemon

1 tbs. ginger, fresh minced

1 cup diced winter melon (optional)

2 red bell peppers, diced

1 green or 1 purple bell pepper

1 bunch scallions, white and 3 inches of the green sliced

1 bunch Asian long beans, cut to 1-inch pieces and steamed for five minutes

2 tbs. sesame seeds

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