And It’s Topped with Crispy Breadcrumbs!
If you’ve never eaten black rice, this is a great place to start. I love it because it’s chewy and a little nutty in flavor, which makes it great for salads. When it cooks it ends up being a beautiful deep purple color that I thought would lend itself well to being combined with sliced plums and cherries.
After giving it some thought, I decided to make some crispy breadcrumbs in olive oil as a topping. And seeing as how I had the sweet element from the fruits, I opted for a salty topping by cooking anchovies with the breadcrumbs, along with a little lemon zest for freshness. I don’t know about you, but I could easily eat these breadcrumbs by the spoonful. After they’ve cooked they don’t scream with anchovy flavor. They just taste salty and rich.
After spreading the rice out on a sheet pan in order to let it cool, I whisked together a simple dressing of lemon juice, pomegranate molasses, white wine vinegar, a little sugar, olive oil and seasoning. I then mixed it with the rice, along with some sliced scallions, the fruit and crumbled queso fresco.
All that was left to do was to top it with the breadcrumbs and chopped toasted hazelnuts. Holy cow, was this fantastic. I served it with some simple grilled lamb chops and we couldn’t get enough of it. I hope you’ll give this a try. As I’ve made clear in my other posts, this is my kind of meal – a simple protein served with an exciting salad is my idea of a perfect meal.