Brown Rice Salad Recipe with Charred Scallion Vinaigrette
Brown Rice Salad with Charred Scallion Vinaigrette
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Course: Salads
Cuisine: California
Servings: 3
  • 1 cup short grain brown rice, soaked overnight, drained and rinsed*
  • 2 cardamom pods, cracked
  • 1 star anise
  • ½ teaspoon salt
  • 1 bunch scallions, white and light green part separated from dark green part
  • 2 Tablespoons rice vinegar
  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons sesame oil, optional, or use more olive oil
  • 1 teaspoon honey
  • ¼ teaspoon salt
  • 1 garlic clove, smashed and peeled
  • 1- inch piece of ginger, roughly chopped
  • White part from 1 bunch scallions, chopped
  • ½ cup shredded or julienned carrot
  • ½ cup chopped cilantro
  • Sesame seeds for garnish
  • Hard-Boiled Eggs, cut in half or quarters
  1. Bring 6 cups of water to a boil over high heat. Add cardamom, star anise, and salt. Boil rice, uncovered, for 25 minutes, until al dente. Drain and discard cardamom pod and star anise. Put rice in a large bowl.
  2. For Charred Scallion Vinaigrette:
  3. Put green scallion tops over a hot grill or gas flame on the stovetop for 15-20 seconds. Watch them carefully, they will burn like paper! Remove from heat.
  4. Combine charred scallion tops, rice vinegar, oils, honey, salt, garlic, and ginger in a blender. Blend until smooth.
  5. To Assemble:
  6. Pour scallion vinaigrette over still warm cooked brown rice in bowl. Add white part of scallions, carrot, cilantro. Toss to combine. Adjust flavor for salt, vinegar, and honey, adding more if needed. Garnish with sesame seeds and eggs.
Recipe Notes

The rice is soaked for shorter cooking time. If the rice isn’t soaked, cooking time will be 35-40 minutes.