Herby Black Rice Salad with Radishes and Ricotta Salata

Directions

1. 1.

   Combine oil and vinegar in a small airtight container; cover, and shake well. Season with salt and pepper.

2. 2.

   Combine rice and 1 3/4 cups water in a medium saucepan; season with salt. Bring to a boil on camp stove over high. Reduce heat, cover saucepan, and simmer until rice is tender and liquid is absorbed, 45–50 minutes. Remove from heat, fluff rice, and let sit, covered, 10 minutes. Let cool.

3. 3.

   Just before serving, toss rice and radishes with dressing in a large bowl; season with salt and pepper. Add ricotta salata, almonds, dill, and chives and toss.

4. 4.

   Vinaigrette can be made 3 days ahead; chill.