Not your average rice salad, this recipe combines two types of rice to achieve color and textural appeal. The grains are scented in the cooking process with a Persian-influenced spice blend and freshened with a bright, herbal vinaigrette.
1 tsp cumin seed
1 tsp coriander seed
5 cardamom pods
10 whole cloves
1/4 tsp black peppercorn
1 cup black rice
1 cup jasmine rice
3.5 water, divided
1 tsp salt, divided
2 Tbsp butter, divided
1/2 cup extra virgin olive oil
1 leek, thinly sliced
1 Tbsp fresh garlic
2 Tbsp fresh ginger
2 Tbsp sherry vinegar
Juice of 1 lemon, divided
2 Tbsp. fresh basil, julienned
2 Tbsp. fresh mint, minced
1 tsp thyme, chopped
1/3 pound Chinese long beans or green beans, blanched and cut on a bias
In a spice grinder, pulse together the first 5 ingredients until finely ground.
Place each type of rice in two separate pots. Cover each with 1 3/4 cup water, 1 Tbsp butter, 1/2 tsp. salt and 1/2 of the spice blend. Bring to a boil, then cover and simmer for 20-25 minutes, or until al dente. Spread cooked rice on a sheet pan to cool.
Meanwhile, set 1/2 cup olive oil and the thinly sliced leeks on medium-low to slowly cook for about 15 minutes. Set aside to cool.
Mince the garlic and ginger. Puree or mash together with a pestle to create a paste, adding a pinch of salt.
Add the garlic-ginger paste, sherry vinegar, the juice of half a lemon, and chopped fresh herbs to the leek oil. Shake or stir to emulsify the vinaigrette. The vinaigrette can be made a day in advance.
Combine the black and white rice with the beans in a bowl. Add the vinaigrette and mix thoroughly. Season with the remaining lemon juice and salt to taste. Serve at room temperature.
Photograph by Elan Palmitessa