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.