SunRice

Jewelled Black Rice Salad

I am using:

Prep time

15min

Cook time

60min

This jewelled black rice salad is a delicious spin in your typical salad. Topped with labne and pomegranate dressing, this dish is full of zesty flavour!

SunRice Microwave Black Rice Pouch

SunRice Microwave Black Rice Pouch

* Silky texture and vibrant colour * Nutritious wholegrain * Gluten free * Great source of protein, energy, and fibre * Special heat technology, no added colours, flavours, or preservatives * Suitable for lunch or dinner

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Ingredients to serve:

This recipe was originally designed for 5 people. Amended serving sizes for 1, 2, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1 cup SunRice Black Rice

  • 500 g Carrots

  • 1 Red Onion (cut into 8 wedges)

  • 1⅔ tbsp Cumin Seeds (coarsely crushed)

  • ⅔ tsp Salt

  • 2 tbsp Olive Oil

  • ⅔ cup Pistachio Nuts (lightly roasted and coarsely chopped, plus extra to serve)

  • ⅔ cup Dried Cranberries

  • ⅔ cup Parsley (coarsely chopped, plus extra to serve)

  • ⅔ cup Mint (coarsely chopped, plus extra to serve)

  • ⅔ cup Pomegranate Seeds (plus extra to serve)

  • 150 g Marinated Labne (torn into chunks)

  • cup Olive Oil (for dressing)

  • 1 tbsp Lemon Juice

  • 1 tbsp Pomegranate Molasses

  • 1 clove Garlic (crushed)

  • 1 tsp Sugar

  • 1 tsp Salt (for dressing)

  • 1 pinch Ground Black Pepper

Black Rice

Black rice is treasured for its nutritional values, exquisite burgundy-purple colour when cooked, chewy texture and a rich, nutty flavour. It creates a striking contrast in any dish and is often prepared as a dessert, such as black rice pudding.

Characteristics

Longer Grains

Longer Grains

Nutty

Nutty

Hint of Sweetness

Hint of Sweetness

Photo of Jewelled Black Rice Salad

Method

  • Place all dressing ingredients in a screw top jar and set aside.

  • Cook SunRice Black Rice according to directions on pack. Place in a mesh sieve and rinse under cold running water. Drain well. Spread onto a tray to cool.

  • Meanwhile, preheat oven to 200C. Cut carrots in half lengthways, then into chunks. Place in a baking pan, along with onion. Sprinkle with cumin and salt and drizzle with olive oil, then toss to coat. Roast 40 minutes or until vegetables are tender, stirring halfway through cooking time. Set aside to cool.

  • Place rice in large bowl. Add roasted vegetables and all remaining ingredients, except for labne. Toss gently.

  • Shake dressing and pour over salad. Toss gently. Place on a serving platter or in a shallow bowl. Top with labne, extra herbs, extra pomegranate seeds and extra pistachio nuts.

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