- 2 cups water
- 1 cup black (forbidden) rice
- 1/4 teaspoon salt
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 lime, juiced
- 1/2 teaspoon sriracha sauce, or more to taste
- 1 cup lightly salted cashews
- 1/2 red bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 4 scallions, chopped
- salt and ground black pepper to taste
- Combine water, black rice, and salt together in a saucepan. Bring to a boil; reduce heat to low, cover, and simmer until rice is tender, 30 to 45 minutes.
- Whisk soy sauce, sesame oil, lime juice, and sriracha sauce together in a large bowl. Add cashews, red bell pepper, yellow bell peppers, and scallions; toss well to combine. Add black rice; stir until salad is well-mixed. Season with salt, black pepper, and sriracha.