A colorful, light, and highly nutritious dish with loads of antioxidents and fiber. The nutty and aromatic black rice and toasted hazelnuts give the dish layers of texture. A year around treat, especially in warmer months.


2 cups Sable black rice

3 cups chicken stock (or vegetable, if vegan)

4 tbsp butter, divided (can substitute olive oil)

1 cup hazelnuts

3 tsp salt, divided

1 cup carrots, cut matchstick style

1 cup yellow sweet bell pepper, diced

3/4 cup fresh mint, finely chopped, or 1/3 cup dried mint leaves

1.5 cups chopped scallions

1 cup golden raisins

1 tbsp dried basil

3/4 cup quality orange juice

1/3 cup olive oil, for dressing

1/4 cup rice wine vinegar (can substitute white wine vinegar)

3/4 cup red onion, chopped

1 tbsp granulated table sugar

1/2 cup apple cider vinegar


In large pot, melt 2 tbsp butter, then add rice, stock and 1 tsp salt. Bring to boil, cover with lid, reduce to simmer, and cook for 35 to 45 minutes until liquid absorbed, and allow to rest covered for 10 minutes. Stir with fork, re-cover with lid, and set aside.

In a microwave proof bowl, mix apple cider vinegar, 1 tsp salt, and sugar. Microwave until just boiling. Add red onions and set aside.

In a microwave proof bowl, submerge raisins in ½ cup orange juice. Microwave until well heated (about 1 minute), set aside.

Preheat oven to 325 degrees F. In medium skillet, melt 2 tbsp butter, add hazelnuts, swirl to coat with butter, and sprinkle with 1 tsp salt. Toast to medium finish, about 10 minutes, remove and set aside. Retain remaining butter in skillet for next step.

Lightly saute the bell pepper, carrots, mint, and scallions until just begin to soften. Set aside.

Make a dressing of the olive oil, remaining ¼ cup orange juice, rice wine vinegar (total volume equaling ¾ cup), and basil.   Blend well.

Drain well the red onions and add to rice. Drain well the raisins and add to rice. Add sauted vegetables to rice. Add toasted hazelnuts to rice. Blend these well, then add dressing to rice, blending well.

Serve at room temperature, or chill for up to 1 day later serving. ENJOY!