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Superb Black Rice Salad

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DELICIOUS

Description

It’s called forbidden rice, because it’s black right?
No. When cooked, it’s a beautiful deep purple. The cause for the colour? Anthocyanin. It essentially causes the deep colourings in plants.

You’ll have everyone coming back for more salad.

With a subtle nutty flavour and packed with nutritional value, once upon a time referred to as ‘Emperors Rice’ – this salad is not just good for you but it tastes incredible. You’ll have everyone coming back for more salad.

Ingredients

2 spring onions
1 pomegranate
1 cup black rice
1 tin chickpeas, drained
1/3 cup dry apricot
1 fresh corn cob/1 tin spring corn, drained
1/2 butternut pumpkin
1/2 tsp. paprika
1/2 tsp. salt and pepper
1 tbsp. red wine vinegar
1/4 cup loosely packed fresh parsley
1 tbsp. extra virgin olive oil
2 cups water

Directions

1
Preheat the oven to 200 degrees Celsius (fan forced).
2
Line a baking tray with grease proof paper.
3
Peel and roughly chop the pumpkin into 2cm chunks.
4
Place chopped pumpkin on the tray without overlapping the pieces and sprinkle with paprika, salt and pepper.
5
Cook pumpkin for 30 minutes, turn and toss together at 15 minutes.
6
While the pumpkin is cooking cook the rice.
7
In a medium sized pot, add the rice, a pinch of salt and the water.
8
Bring the pot to a boil reduce to a simmer.
9
Stirring frequently, cook the rice for 20-30 minutes or until tender.
10
Once the rice is cooked, drain and place in a large bowl.
11
Once the pumpkin is cooked, cool on the tray while preparing the other ingredients.
12
Slice the pomegranate and add the seeds to the rice bowl.
13
Roughly chop the apricots and add to the rice bowl.
14
Add the drained corn and chickpeas to the mixture.
15
Add the parsley, red wine vinegar and 1 tbsp. extra virgin olive oil.
16
Add the pumpkin to the bowl and toss to coat all the ingredients.
17
Serve slightly warm, immediately or refrigerate before serving.