Black Rice And Pomegranate Salad Recipe
Have you ever tried a black rice salad? If not, this black rice and pomegranate salad is the perfect place to start! It’s a simple, plant-based meal that’s bursting with flavor —sweet, salty, tangy— and keeps you feeling full and satisfied for hours. I love making this for lunch when I’m short on time but still want something nourishing and vibrant.
The best part? You only need six ingredients. Toss it all together with a quick homemade dressing of olive oil, maple syrup, and apple cider vinegar—and lunch is served! While the rice cooks, you can prep everything else, making this an easy go-to recipe for busy days.
Ingredients for this black rice salad recipe
- Black rice : It is a nutritional powerhouse rich in antioxidants (the same compounds found in blueberries). It has a delicious nutty flavor that makes this salad hearty and satisfying. Naturally gluten-free and packed with fiber.
- Spring onions : They add a crisp freshness and a light, peppery zing !
- Hazelnuts : For an irresistible texture contrast. And they bring healthy fats.
- Pomegranate seeds : loaded with vitamin C and antioxidants, they add color and crunch.
- Lemongrass : It’s the secret ingredient that makes this salad taste like something special.
- Sautéed carrots : Naturally sweet and slightly caramelized when sautéed, carrots add warmth and comfort to the salad.
Best part for this 30-minutes recipe (why you’ll love it)
Best of all, this black rice salad is incredibly easy to make! While the black rice simmers away, you can chop the fresh ingredients, sauté the carrots to bring out their natural sweetness, and whisk together a simple 3-ingredient dressing.
It’s a fuss-free, flavor-packed dish that comes together with minimal effort—perfect for a quick plant-based lunch or light dinner.
What type of rice do I love to cook with?
Honestly, I never go for white rice anymore. I’m all about brown, red, or black rice—they’re way more nutritious, full of fiber, and keep you feeling full for longer. Plus, they’ve got so much more personality, don’t you think?
For this recipe, I went with black rice and I just love it. The color is so rich and bold—it makes any dish look a little fancy! And the flavor? It’s slightly sweet, nutty, and has that amazing chewy texture that works whether you eat it warm or cold.
Truth be told, black rice is my absolute favorite. It feels like a little luxury, especially when I use black wild rice (slightly different) for a special occasion. It’s got this deep, earthy, almost toasty flavor that takes a simple salad to the next level.
Easy ingredients swap for this black rice salad recipe
- No spring onions? No problem! You can totally use half a red onion, thinly sliced—it adds a bit more bite but still works beautifully.
- Out of hazelnuts? Try pecans or walnuts instead. Both bring that lovely crunch and a slightly different nutty depth that still pairs perfectly with the rest of the salad.
- And if you don’t have carrots on hand, feel free to switch things up with roasted sweet potato cubes or even beetroot. They both add color, sweetness, and a hearty texture—so go ahead and make it your own!
Main or side dish, you pick
This salad works beautifully as a main dish or a side—it’s super versatile! You can easily toss in some crunchy greens like baby spinach or shredded kale for an extra boost of freshness and texture.
I love serving it chilled for sunny lunches by the pool, or warm during the cooler months when you want something cozy but still light.
In short, it’s one of those recipes that works all year round—and it never gets boring!
What to do wiht extra cooked black rice?
Black rice isn’t just delicious—it’s also packed with antioxidants, fiber, and vitamin E, which seems to be great for your eyes, skin, and immune system. It’s also known to help slow down the absorption of sugar, making it a smart choice for balanced meals.
That’s why I often cook a big batch of black rice and store the leftovers in the fridge for a few days. It’s perfect for easy meal prep! I love using it in my multi-colored grain-free wraps or tossing it into a rainbow salad bowl for a quick, nourishing lunch.
Even my kids enjoy it—which says a lot! The slightly sweet, nutty flavor makes it a great way to introduce new grains to little ones. Definitely give it a try with them—it might become a new favorite in your home too.
Healthy black rice and pomegranate salad and ….
Nutty, crunchy, fresh & hearty !
– Healthy greetings from Laetitia –
Black rice and pomegranate salad recipe
Ingredients
- 1 cup black rice
- 2 cups water
- 2 stalks spring onions, chopped, (or ½ red onion finely sliced)
- 1 handful hazelnuts or pecan nuts or walnuts, chopped
- 3 carrots, chopped
- 1-2 Tbsp avocado oil or extra virgin olive oil
- 1 handful fresh pomegranate seeds
- 1 stalk lemongrass, chopped very thin
- 2 tbsp extra virgin olive oil
- 1 tbsp white vinegar
- 1-2 tsp maple syrup
- Salt and fresh ground pepper to taste
Instructions
- Rinse well the black rice before cooking and cook the rice following the instructions on the packet. Or, place the rice in a saucepan and add 2 cups of water. Cover and bring to a boil, then lower heat to simmer and cook for 20-25 minutes (until all water is absorbed).
- In the meantime, chop the carrots into small pieces. Heat some avocado oil or olive oil in a large pan and add the carrots. Cook for few minutes without stirring. Then continue to saute until brown (approx. 5 min). Set aside in a large serving bowl.
- Chop the spring onions and lemongrass. Add them to the large serving bowl with the carrots.
- Toast hazelnuts (pecans or walnuts) in a frying pan for about 1 minute or so. It doesn’t require any oil. Add them to the serving bowl too.
- Once rice is cooked, add it to the serving bowl and mix it well, adding the pomegranate seeds.
- Mix all the ingredients for the dressing (olive oil, maple syrup, white vinegar and salt and pepper to taste). Add it to the rice salad and stir well.
- Place it in the fridge to cool down or eat it warm.
