Black Venus Rice Salad with Roasted Sweet Potatoes and Pistachios

Black Venus Rice is a medium-grain rice with a dark purple colour and a mild, nutty taste that requires slightly longer cooking time than traditional white rice. This black rice, with Chinese roots and modern Italian applications, is also know as "forbidden rice" or "emperor’s rice".

With a mix of luscious textures, rich flavours and bright colours, this salad makes for a delicious and nutritious lunch.

300 g Sweet potato, peeled and diced
1 tbsp Olive oil
Salt and pepper to taste
200 g Black Venus rice
350 ml Water
2 Scallions, chopped (or parsley)
1 handful Pistachios
3 tbsp White balsamic vinegar
1 tbsp Orange juice
2 tbsp Argan oil
Diced mango, optional

Preheat the oven to 200C/400F. Toss the diced sweet potatoes, 1 tablespoon of olive oil, salt and pepper in a bowl. Toss well and place them in a single layer on a baking tray. Roast for 20 minutes until they are fork tender.
Bring black rice and water to a boil in a sauce pot on high heat. Season lightly with salt. Cover, reduce the heat to medium-low and simmer for 20 to 25 minutes.
Add white balsamic, argan oil, and orange juice in a bowl. Whisk to blend. Mix the rice, roasted sweet potatoes, chopped scallions, pistachios, diced mango if using and dressing. Toss gently to combine. Taste to season.