A healthy and filling salad with a tangy vinaigrette. I’ve only started cooking with black rice a few months ago and I really love its chewier texture. It takes a bit longer to cook but you can always cook it the night before and keep it in the fridge. It makes a great packed lunch for the next day as well.
This recipe serves 3.
For the salad:
1 1/2 cups of black rice
5 cups of vegetable stock, warmed up
250grs of Brussels sprouts, trimmed, halved and thinly sliced
1 cup of broad beans, shelled and blanched
¼ cup of pumpkin seeds
1 cup of pomegranate seeds
For the leek and whole grain mustard vinaigrette:
1 leek, finely chopped (light green and white part only)
5 tablespoons of olive oil
Pinch of garlic powder
¼ cup of red wine vinegar
1 tablespoon of whole grain mustard
2 teaspoons of honey
Garden cress for decoration (optional)
Start by rinsing the black rice under cold water. Then place it in a medium saucepan with the vegetable stock and let it cook covered for about 45 minutes over medium-low heat until most of the liquid has evaporated and the rice is cooked. Then turn off the heat and let it sit covered for 10 minutes.
In the meanwhile, start making the vinaigrette. Place olive oil in a pan over medium heat. Once the pan is hot, lower the heat to medium-low and add the leek, salt, pepper and garlic powder. Let it cook for about 8 minutes stirring until the leek becomes soft but not brown.
Once the leek is cooked, turn off the heat and add the red wine vinegar, mustard and honey. Mix it well. Taste for salt and then transfer it to a bowl or jar until ready to serve.
Once the rice is cooked, place it in a large bowl and add the Brussels sprouts, broad beans, pumpkin seeds and pomegranate. Add the vinaigrette and mix well. Divide it among 3 bowls and top with some garden cress.