After three trips for freshly squeezed grapefruit juice I finally admitted something: grapefruit is one of my favorite fruits. It took me years — despite other tempting options like mango, pineapple and raspberries — to accept how much I love its bright, slightly bitter-sweet flavor.
The change from summer to fall often leaves us somewhere between light and cozy. Some evenings call for simple, summery plates; other nights I want something heartier. Around this time my grandmother begins preparing for the Chinese Mid-Autumn Moon Festival, when her house fills with mooncakes and pomelos. If you’re unfamiliar, pomelos look like giant grapefruits but are milder and a touch sweeter. I can skip most mooncakes, but I always look forward to pomelo.
Citrus brings acidity and brightness to savory dishes. This Citrus Ginger Black Rice Salad hits a nice balance for the season — more substantial than a lettuce salad, yet still fresh and light. I used red grapefruit here because it’s easy to find and its color is striking, but pomelo would be a lovely substitute. For clean, attractive slices you can segment the grapefruit by cutting the flesh free from the membrane; The Kitchn has a useful tutorial for segmenting citrus.
The salad is built on black rice, often called forbidden rice. This ancient grain cooks faster than brown rice and is rich in antioxidants, with a nutty flavor and a deep color that looks beautiful in a bowl. To add texture I include quickly sautéed snap peas and shredded cabbage — I used purple cabbage, but green cabbage works well too. Cabbage also stores nicely, so leftovers keep their crunch.
For extra protein and a heartier meal, serve the salad with oven-baked tofu. Baking gives crisp edges without frying: toss the tofu in a simple three-ingredient glaze (Sriracha, tamari and maple syrup) for sticky, slightly spicy bites. I like to make a double batch of tofu and use leftovers in salads, grain bowls, or as a quick snack straight from the fridge.
📖 Recipe
Citrus Ginger Black Rice Salad
Ingredients
Rice Salad
- 1 cup forbidden rice (black rice)
- 2 cups water
- 2 tablespoons grapeseed oil, divided (or other neutral oil)
- 8 oz snap peas (about 2¼ cups)
- 2 tablespoons lime juice
- 1 tablespoon tamari
- 1 tablespoon rice vinegar
- 2 teaspoons finely grated ginger
- 1 teaspoon toasted sesame oil
- 2 cups shredded red cabbage
- 2 grapefruits, cut into segments
- 3 scallions/green onions, thinly sliced
- ⅓ cup chopped cilantro
Oven Baked Tofu (optional)
- 12 oz extra-firm tofu, cubed (½-inch)
- 1 tablespoon Sriracha
- 1 tablespoon tamari
- 1 tablespoon maple syrup (or honey)
Instructions
Rice Salad
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Cook rice: Rinse the rice under cold running water for about 30 seconds and drain. Combine the rice and water in a medium pot and bring to a boil over medium-high heat. Cover immediately, reduce heat to low, and cook for 25 minutes or until the water is absorbed and the rice is tender. Keep the lid on, remove from heat, and let the rice steam for 10 minutes.
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Cook snap peas: While the rice cooks, heat 1 tablespoon of the grapeseed oil in a large skillet over medium-high heat. Sauté the snap peas until bright green and tender, about 2 minutes, then transfer them to a large serving bowl.
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Make dressing: In a small bowl whisk together lime juice, tamari, the remaining 1 tablespoon grapeseed oil, rice vinegar, grated ginger, and toasted sesame oil.
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Assemble: To the large serving bowl add shredded cabbage, grapefruit segments, scallions, cilantro, and the cooked rice. Drizzle with the dressing and toss gently to combine. Top with the oven-baked tofu or serve the tofu on the side if using.
Oven Baked Tofu (optional)
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Preheat: Preheat the oven to 375°F (190°C).
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Bake tofu: Spread the cubed tofu on a parchment-lined baking sheet and bake until lightly golden, about 20 minutes.
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Glaze and finish: Whisk Sriracha, tamari, and maple syrup in a bowl. Toss the baked tofu in the sauce, then return the tofu to the baking sheet using a slotted spoon, reserving excess sauce. Bake for 10 more minutes until the edges are crisp. Toss the tofu in any reserved sauce before serving.
Notes
- How to segment grapefruit: Trim the top and bottom so the fruit sits flat. Cut away the peel and pith by slicing down the curve from top to bottom. Then cut between the membranes to release individual segments.
- Timing tip for tofu: If making the tofu, put it in the oven once the rice is on the stove so everything finishes around the same time.
- The nutrition estimate includes the oven-baked tofu.