0 from 12 votes
Harvest Black Rice Salad Recipe
This Harvest Black Rice Salad Recipe includes roasted pumpkin, harissa, and goat cheese for a delicious, flavorful, and gluten-free fall meal!
Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 35 mins
Servings: 8 People, as a side
Calories: 1422 kcal
Course:
Main Course , Dinner
Cuisine:
American
Ingredients
- 2 cups water
- 1 cup uncooked black rice
- 1 pinch salt
For the pumpkin:
- 4 cups pumpkin peeled and chopped into 1/2-inch cubes (about 1 small pumpkin)
- 2 tablespoons olive oil
- 1 tablespoon harissa paste
- 1/2 teaspoon garlic minced
- 1 pinch salt
For the pepitas:
- 1/4 cup Pepitas
- 1/2 teaspoon olive oil
- 1 pinch salt
For the salad:
- 1 tablespoon cumin seeds
- 1/2 cup cilantro roughly chopped (or to taste)
- 2 ounces goat cheese crumbled
- Additional harissa paste to taste
- salt to taste
Instructions
- Begin by combining the water and the black rice in a large saucepan with a pinch of salt. Bring to a boil and then turn heat down to low, cover, and simmer until all the water is absorbed, about 45 minutes to 1 hour. Let stand for 15 minutes, without stirring, and then gently fluff with a fork.
- While the rice cooks, preheat your oven to 400℉.
- In a large bowl, toss together the pumpkin cubes, oil, harissa and garlic. Mix until the pumpkin is evenly coated and then place the cubes onto a baking sheet. Sprinkle with salt and roast until fork tender, about 10 to 15 minutes.
- Combine the pepitas and olive oil in a small bowl and spread out onto a small baking tray. Sprinkle with salt and place into the oven during the last 5 minutes that the pumpkin cooks, so that they are lightly toasted.
- Place the cumin seeds in a small, dry pan set on high heat and toast, stirring constantly until lightly golden brown and fragrant, just 1 minute or so. Transfer them to a chopping board and crush them using the underside of a glass cup. You can also use a spice grinder if you want them really fine. Toss the crushed cumin seeds into the cooked rice and stir so that it gets evenly distributed throughout the rice.
- Mix the rice with the pumpkin, pepitas, cilantro, and goat cheese and taste. Mix in more harissa or salt if desired.
Cup of Yum
Nutrition Information
Calories
142.2kcal
(7%)
Carbohydrates
21.6g
(7%)
Protein
4.5g
(9%)
Fat
5.1g
(8%)
Saturated Fat
1.4g
(7%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2.4g
Cholesterol
3.3mg
(1%)
Sodium
263.2mg
(11%)
Fiber
2g
(8%)
Sugar
2.4g
(5%)
Vitamin A
93.2IU
(2%)
Vitamin C
7.2mg
(8%)
Calcium
2.4mg
(0%)
Iron
5.7mg
(32%)
Nutrition Facts
Serving: 8People, as a side
Amount Per Serving
Calories 1422
% Daily Value*
| Calories | 142.2kcal | 7% |
| Carbohydrates | 21.6g | 7% |
| Protein | 4.5g | 9% |
| Fat | 5.1g | 8% |
| Saturated Fat | 1.4g | 7% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2.4g | 12% |
| Cholesterol | 3.3mg | 1% |
| Sodium | 263.2mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2.4g | 5% |
| Vitamin A | 93.2IU | 2% |
| Vitamin C | 7.2mg | 8% |
| Calcium | 2.4mg | 0% |
| Iron | 5.7mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.