Black Rice Salad with Baked Chicken Wings

5 from 2 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 358 kcal



  • 125 g Black venere rice
  • 2 Garlic cloves chopped
  • 2 Diced shallots
  • 1,5 tablespoon Grapeseed oil
  • 2 Baby peppers
  • 3 Cocktail vine tomatoes
  • 30 g Fresh leek
  • 1 tablespoon Balsamic Crema Fig-Date
  • 0,5 Orange
  • 1,5 tablespoon Chopped parsley
  • Salt and pepper
  • Paprika powder

Chicken wings

  • 5 Chicken wings
  • 0,5 Orange
  • 2 tablespoon Grapeseed oil
  • 1 tablespoon Hot paprika powder
  • 2 Shallots
  • Rosemary fresh
  • 50 g Diced pineapple
  • Salt and pepper


  • Steam the rice with the shallots, grapeseed oil and garlic for 5 minutes.
  • Squeeze half the orange and add the juice to the rice. Add a little water and let it simmer. Once the water has evaporated, keep adding a little water. This takes about 45-50 minutes. Don't forget to stir.
  • Check whether the rice is done. If there is too much water left, increase the temperature and allow the water to evaporate. Stir again and again.
  • In the meantime, cut the vegetables into small pieces. Add the hot rice to the vegetables and mix well. Let cool a little and add the parsley and balsamic vinegar. Season to taste with salt, pepper and paprika powder.

Chicken wings

  • Preheat the oven to 220 °.
  • Rub the chicken wings with the paprika powder. Put in a baking dish. Dice the shallots. Add the grape seed oil and the juice of half an orange. Add the pineapple and rosemary.
  • Bake in the oven at two at 220 ° for about 25 minutes. Season to taste with salt and pepper.


  • Serve with the salad.


Serving: 100gCalories: 358kcalCarbohydrates: 7.1gProtein: 2.2gFat: 36.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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