This simple black rice salad offers is hearty enough for the last days of winter, with bright flavors that remind us that spring is just around the corner.

YIELD: 4-6 servings

Recipe Development and Photography By: Williams-Raines



  • 2 medium Bosc or Anjou pears, ripe but firm
  • 2 medium oranges
  • 1 cup uncooked black rice
  • 1 large handful of arugula or baby kale leaves (about 1 cup) or more to taste
  • 2 tablespoons of sliced green onions
  • Sesame seeds for garnish


  • 1/3 cup rice vinegar
  • 1/4 soy or tamari sauce (preferably low sodium)
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon brown sugar
  • 1 tablespoon ginger, minced or grated
  • 1 large garlic clove, minced or grated
  • 2 tablespoons sesame seeds

Pear Black Rice Salad


  1. Prepare the rice; cook the black rice according to package instructions. Let cool slightly.
  2. Prepare the fruit; cut the outside peel off the orange and slice crosswise into rounds. Cut the round slices in half again to get a half moon shape and put in a large mixing bowl. Thinly slice the pears lengthwise and gently toss them with the orange slices. Be sure to coat the pears well, the citrus juice frym the orange will help keep the pears from browning.
  3. Prepare the dressing; mix all of the dressing ingredients together in a bowl and whisk well to combine. Stir again just before using to redistribute the seeds.
  4. Assemble the salad; add the cooled rice to the fruit along with half of the dressing, toss gently to combine. Note: the dark pigment of the rice will color the other ingredients slightly). Just before serving, taste and add more dressing if desired. Gently fold in the arugula and top with green onions and additional sesame seeds.
Print Friendly, PDF & Email