Herby black rice salad with radishes and ricotta salata

Indulge in the vibrant flavors of herby black rice salad with crisp radishes and creamy ricotta salata. A perfect blend of freshness and richness.

Ingredients:

• 1/4 cup olive oil
• 2 tablespoons Sherry vinegar or red wine vinegar
• Kosher salt, freshly ground pepper
• 1 cup black rice
• Kosher salt
• 2 cups mixed radishes, sliced, quartered
• Freshly ground black pepper
• 60g ricotta salata (salted dry ricotta), thinly sliced
• 1/4 cup chopped unsalted, roasted almonds
• 1/4 cup chopped fresh dill
• 2 tablespoons chopped fresh chives

Instructions:

1. In a small airtight container, mix together oil and vinegar; close the container tightly and shake vigorously. Season with salt and pepper.
2. In a medium saucepan, combine rice with 1 3/4 cups of water; add salt to taste. Bring to a boil on a camp stove over high heat. Reduce the heat, cover the saucepan, and let it simmer until the rice is cooked and all the liquid is absorbed, for about 45-50 minutes. Take it off the heat, fluff the rice with a fork, cover, and let it sit for 10 minutes. Allow it to cool.
3. Right before serving, combine the rice and radishes in a large bowl; pour the dressing over and mix well. Season with salt and pepper. Then, add ricotta salata, almonds, dill, and chives, and mix all the ingredients together.
4. You can prepare the vinaigrette up to 3 days in advance; keep it refrigerated.

Summary:

• Calories: 1506 kcal
• Fat: 83 g
• Protein: 28 g
• Carbs: 166 g
• Potassium: 1480 mg
• Magnesium: 410 mg