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African Soul Rice Salad with Crispy Collards

  • Total Time: 35 minutes
  • Yield: 6 1x

Ingredients

Scale

Salad:

  • 1 cup basmati, cooked and cooled or 3 cups cooked rice (you can also use another long-grain rice if preferred)
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups water
  • 2 scallions, cut thin on the diagonal (trimmed; use white and all green parts)
  • 3/4 cups combination of diced red, green, and yellow bell peppers (seeded)
  • 1 cup cooked, of basic black-eyed peas, not mushy & no salt added (you can also use a 14 oz can that has been drained and rinsed)

Crispy Collards

  • 1 packed cup of collards, washed stemmed, and sliced into thin ribbons
  • 2 teaspoons of grape seed oil
  • A pinch each of salt and pepper

Soumbala Vinaigrette

  • 3 tablespoons rice vinegar
  • 3 tablespoons roasted peanut oil or another oil of choice
  • 1 1/2 teaspoon of soumbala or netetou powder (may substitute maggi or soy sauce)
  • 1 lemon, juiced
  • 2 teaspoons honey or maple syrup
  • 2 cloves garlic, pressed or minced
  • 2-inch piece fresh ginger root, peeled and minced (1 tablespoon)
  • Generous pinch of crushed red pepper flakes (may substitute hot sauce)
  • 1/8 teaspoon kosher salt

 

 

Instructions

  1. Make the rice: Rinse rice until the water runs clear, then soak in cold water for at least 20-30 minutes.  After the rice has soaked, drain it. Add 2 tablespoons of oil to a  wide-bottomed pot add rice and stir to coat all the grains. Add ½ teaspoon of salt, and 1 ½ cup of water, and bring to a boil. Cover, reduce the heat and simmer for 8 to 10 minutes. Remove from the heat and let it sit, covered, for 2-3 minutes more. Fluff with a fork and spread to let cool on a sheet pan or baking sheet. Makes 3 cups of cooked rice.
  2. Crispy Collards: Preheat oven to 300°0 Make sure collards are dry, add to a large bowl, and toss with 2 teaspoons of olive oil and sea salt. Spread collards out on a large baking sheet or sheet pan. Bake for 15-20 minutes, until the collards are crisp. Let cool. Best served immediately.
  3. Make the vinaigrette: In a small bowl, whisk together the vinegar, lemon juice, peanut oil, honey, teaspoons of soumbala, garlic, ginger,  red pepper, and salt. Set aside.
  4. Make the salad: Place salad ingredients and rice in a large bowl and gently toss and drizzle with the vinaigrette. Gently toss, top with collards, and serve. Fantastic served right away and even the next day!
  • Author: Stefani Renée
  • Prep Time: 20
  • Cook Time: 15
  • Category: Sides
  • Cuisine: African-inspired