Black Japanese Rice Salad

My acupuncturist insists that darker-colored foods are best for us. More minerals, he says, in sweet potatoes instead of white potatoes, dark red beets instead of yellow beets, dark leafy greens instead of iceberg lettuce -- and dark rice instead of white rice.
Since he's helped heal me, I listen. And even though I love white rice -- it is what I was raised on, after all, I sometimes take the time to make brown rice (60 minutes, minimum) or even black rice (50 to 60 minutes). The shelves are filling up with rich-colored rices and, since it's my job to try new things, I have. Black Japanese rice is not only like a short-grained version of wild rice (and a lot cheaper), but it's easier to prepare as there's no last-minutes draining and fluffing to do. And it's not uniformly black, like Forbidden Rice, but a lovely mixture of browns, blacks and mahoganies.
The dark and bright colors in this salad make it a stunning dish -- and it tastes good, too! Feel free to throw in whatever vegetables and nuts you have in the refrigerator. I did. Just remember to chop them small so they'll be easy to eat with the small grains of black and mahogany rice.
So, here's to health and to an easy fall salad to have on hand.

P.S. Just discovered this makes a tasty, quick lunch if you stuff it into a sprouted corn tortilla* with lightly salted arugula and creme fraiche! First, get out a heavy frying pan and put about 1/8 " of oil in it and heat to about 350 degrees. Slide a tortilla in, cook about a minute, turn, cook another minute. Hold above the pan to drain. Quickly stuff with 2 tablespoons rice, a small handful of arugula and top with a generous tablespoon or two of creme fraiche. Fold over. Eat. Yum!
 *Sprouted tastes better and fresher and probably has health benefits, too

Black Japanese Rice, Fennel

and Pine Nut Salad

½ c black Japanese rice*

1 c water

pinch salt

1 small red bell pepper, finely diced

2 small fennel stalks, sliced or shaved very thinly across the grain

½ c corn, cooked

¼ c finely chopped Italian parsley

1 small carrot, finely grated

¼ c pine nuts

Dressing

¼ c extra virgin olive oil

¼ c lemon juice

½ tsp salt, to taste

¼ tsp freshly ground black pepper, to taste

½ - 1 tsp freshly ground cumin, to taste

1 clove garlic, minced to yield ½ tsp - 1 tsp

Rinse rice, drain. Place in small pan, add water and salt, cover and bring to a boil. Reduce heat to low and cook 50-60 minutes, or until all the water is absorbed. Set aside.

Make dressing by whisking lemon juice, salt, pepper and olive oil.

When rice has cooled to lukewarm, add dressing and blend gently, just until dressing is evenly distributed through the grains. Add other ingredients, season to taste and enjoy.

Serves 4

*Available at PCC Markets in Seattle area or other gourmet food markets