Herbed Black Rice Salad with Citrus Dressing

This fresh salad bursting with chopped herbs and citrus zest enlivens fish and seafood dishes. Serve alongside grilled salmon, shrimp or top with seared scallops. Serves 4.

Ingredients:

1� cups Riso Nero Venere

� cup orange juice

2� tablespoons lemon juice

� teaspoon Fennel Pollen 

1 teaspoon sea salt

� teaspoon freshly ground black pepper

� cup fruity extra virgin olive oil (such as Capezzana)

� cup flat leaf parsley, roughly chopped

� cup basil, roughly chopped

� cup mint, roughly chopped

2 green onions, cut into thin matchsticks

1 tablespoon orange zest, cut into thin matchsticks

1 tablespoon lemon zest, cut into thin matchsticks

Directions:

Bring a large 6-quart pot of lightly salted water to a boil. Add rice and cook until al dente, about 30 minutes. Drain and rinse with cold water. Set aside.

In a large serving bowl, mix lemon and orange juices, fennel pollen, sea salt and pepper. Slowly whisk in olive oil until emulsified. Add reserved black rice, chopped herbs, lemon and orange zest. Gently toss ingredients to combine. Serve at warm or at room temperature.