Yield: 4 portions
Black rice and pomegranate salad recipe
A delicious way to eat something earthy and satisfying with only the good stuffs ! This type of rice is packed with fiber. A great addition to your diet if you want a healthy lifestyle.
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.
Did you make this recipe?Tag @live.and.taste with hashtag #liveandtaste on Instagram. I love to see what you make!