Jeweled Black Rice Salad
User Reviews
5
Jeweled Black Rice Salad
Description
The salad starts by cooking black rice until tender but not mushy, using organic forbidden rice or similar varieties. While the rice cooks, cubed butternut squash is tossed with olive oil, date syrup, cinnamon, salt, and a touch of cayenne and roasted until caramelized and tender. Once cooked and cooled, the squash combines with the fluffy black rice.
Green apples sliced or diced add crisp freshness and bright acidity, while pecans provide nutty crunch. Freshly chopped mint brings herbal brightness, and pomegranate seeds add jewel-like bursts of tart sweetness. The salad is dressed with lemon juice and a touch of honey, tying all ingredients with a balanced sweet and tangy finish.
This dish can be prepared and dressed a day in advance, with the fresh mint added just before serving to preserve its vibrant color and flavor. Its combination of textures and colors creates an appealing presentation that complements a variety of main dishes or stands alone as a satisfying vegetarian option.
The recipe advises monitoring rice cook times based on variety to maintain ideal texture, recommending following package instructions if not using forbidden rice specifically.
Ingredients
- 1 cup black rice (I recommend organic “Forbidden Rice”)
- 1 1/2 pounds butternut squash about 4 cups, peeled, cubed
- 6 tablespoons olive oil divided
- 1 tablespoon date syrup or maple syrup
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt divided, plus more to taste
- Pinch cayenne pepper
- 1 cup water
- 3 1/2 tablespoons lemon juice divided, fresh
- 2 green apples
- 1 1/2 tablespoons honey (substitute date syrup or agave to make vegan)
- 3/4 cup pecans chopped
- 1/2 cup mint fresh, roughly chopped
- 1/3 cup pomegranate seeds (arils)
Instructions
- Preheat oven to 425 degrees Boil 1 3/4 cups water on stovetop. Add the black rice and 1/4 tsp salt, bring back to a boil. Cover with a lid and reduce heat to low. Cook the rice for about 30 minutes.While rice is cooking, in a mixing bowl combine butternut squash, 2 tablespoons of olive oil, 1 tbsp date syrup (or maple syrup), 1/4 tsp cinnamon, 1/4 tsp kosher salt, and a small pinch of cayenne. Stir to coat all of the butternut squash pieces evenly.
- Spread squash out on a parchment-lined baking sheet, place in the oven, and roast for 10 minutes. Stir the squash, moving the pieces from the outside in and the pieces from the inside out. Roast another 5-15 more minutes, checking every 5 minutes, until the largest pieces are tender and browned on the edges. Remove from oven and allow to cool to room temperature.
- When rice is done cooking, remove from heat and let stand covered for a few minutes. Uncover, fluff with a fork, and allow to cool to room temperature. If you want to cool it more quickly, transfer it to a cold mixing bowl and continue fluffing with a fork to air it out.
- In a small mixing bowl, combine 1 cup of water with 1 tbsp fresh lemon juice. Slice the green apples in half, cut out the cores with a melon baller, and grate the apple halves into the lemon water. Discard any peel that is left behind after grating. Let the grated apple stand for 3 minutes in the lemon water, then drain.
- In a small mixing bowl, whisk together 2 1/2 tbsp fresh lemon juice, 1 1/2 tbsp honey, and 1/4 tsp salt. Whisk vigorously while drizzling in 1/4 cup olive oil to create a dressing.
- In a large mixing bowl, combine the cooked rice, cooked butternut squash, grated apples, 3/4 cup chopped pecans, 1/2 cup fresh roughly chopped mint, and 1/3 cup pomegranate seeds (arils) - if you're making ahead, save the mint to stir in just before serving. Pour dressing over the ingredients and toss gently with a large spoon until the dressing is well incorporated. Add additional lemon juice or salt to taste.
- Serve at room temperature or chilled. I prefer room temperature, the flavors seem to shine best that way. Salad tastes best served within 24 hours, but will last up to 3 days in the refrigerator. I do not recommend freezing this dish.
Notes
- Prepare and dress the salad up to 24 hours ahead; add fresh mint just before serving to keep it bright and fresh.
- Black rice varieties differ in cooking time; follow your package instructions to cook the rice until tender but not mushy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Sodium | 154mg | 6% |
| Potassium | 486mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
| Vitamin A | 9185IU | 184% |
| Vitamin C | 24mg | 27% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
