Coconut Curry Forbidden Rice Salad

Dressing Ingredients

• ¼ cup white wine vinegar
• 1/4 coconut milk
• 1/2 cup olive oil
• 1-ounce dried apricots
• 1 tablespoon Dijon Mustard
• 1 teaspoon curry powder
• 4 cloves garlic
• 1/4 teaspoon salt
• 1 tablespoon sugar

Salad Ingredients

• 1/2 cup water
• 2 cups coconut milk, separated
• 1 cup forbidden black rice
• 3 green onions, diced
• ½ small red onion, diced
• 2 ounces dried apricots, diced
• ¼ red pepper, diced
• 4 cloves garlic, minced
• ½ teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon white pepper
• 1 teaspoon curry powder
• ¼ teaspoon cayenne pepper
• 2 tablespoons fresh mint, chopped

Directions

Dressing
Mix all ingredients together using an immersion blender, traditional blender, or food processor. Set aside until the rice cools. Dressing can be made ahead and refrigerated.

Rice
Heat the water and coconut milk together in a medium stock pot until it comes to a boil. Add the forbidden black rice. Cover the pot and turn the heat to low. Cook for 30 minutes. Remove from heat and let sit for 10 minutes. Remove the lid and fluff with a fork.

When the rice is cool, add the rest of the ingredients. Generously drizzle the dressing over the salad and mix in well. It will soak into the salad as it sits, so keep any left-over dressing in an airtight container in the refrigerator to add if needed before serving.

Serve with glasses of RhoneWolf White Wine.