Middle Eastern Inspired Black Rice Salad

by Denise Woodward & Laudalino Ferreira on January 20, 2014

in Chez Us Cooks, Featured, Main Courses, Salads, Vegetables, Vegetarian

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I have been eating a somewhat vegetarian menu daily since we hit 2014, and always have extra rice pre-cooked, waiting in the fridge for a quick meal. Denise has made my life with this new salad. Seriously, life made. -Maggie

Since coming down from the holidays, my go-to comfort food has been a big bowl of wild rice or a hearty grain mixed with freshly roasted veggies.  The nutty flavor of the wild rice or hearty grains makes me feel comfortable, but not overly satisfied.  Just healthy and content, which is what I crave after a month of indulgence.

I was inspired to make this rice salad after spotting a gorgeous photo over at Bon Appetit;  I am often swayed to try a new recipe by the visual alone.  Trying to be true to my goal of creating comfort, I followed the recipe to a T. It was good, but I felt it could be warmed up a bit by adding some middle eastern flair.

I am all about texture when assembling new recipes so I upped the amount of wild rice and cut back the portion of black rice.  I also used delicata squash, which I love working with since it does not require peeling.  I buy smaller squash as the outside skin is thin enough to eat after roasting;  be sure to buy organic and wash very well.

The warmth – and in my opinion the real flavor – comes from the dressing, which is made with olive oil, fresh lemon juice, a little honey and tahini.  It is slightly tart and sweet, and the tahini adds just what this recipe needs.  The texture not only comes from the nutty wild rice, but also the crunchy scallions and juicy pomegranate seeds.  This salad is best enjoyed while curled up on the couch (in a nice big bowl) or as a side dish.

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Middle Eastern Inspired Black Rice Salad

Makes 6 – 8 servings as a light lunch or side

Ingredients:

  • 1/2 cup black rice
  • 3/4 cup wild rice
  • 4 small delicata squash, washed, seeded and cut into half circles
  • Olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon tahini
  • 1 teaspoon honey
  • 4 scallions, whites and part of the light green stems, thinly sliced
  • 1 cup pomegranate seeds
  • 1/2 cup cilantro, roughly chopped
  • Salt
  • Black pepper

Directions:

  1. Preheat oven to 425.
  2. Place the black rice and the wild rice in a large saucepan.  Cover with cold water and sprinkle with some salt.  Bring to a boil, then reduce heat to a low simmer, cook until tender, about 25 – 30 minutes.
  3. Drain and rinse the rice, shaking off as much water as possible.  Scatter onto a baking sheet and let cool.
  4. Place the squash on a baking sheet and drizzle a small amount of olive oil over the top.  Toss, season with some salt and pepper.  Roast until golden brown, about 15 minutes.  Half way through the cooking time turn the pieces of squash over to add color to both sides.  Cool after cooking.
  5. Place 4 tablespoons olive oil, the lemon juice, tahini and honey in a small lidded jar.  Shake until well combined.
  6. In a serving bowl add the rice, squash, scallions, pomegranate seeds, cilantro and drizzle with the dressing.  Lightly toss to mix.
  7. Season with salt and pepper and serve.

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Photos taken and styled by Denise Woodward.

Eat Boutique discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on TwitterFacebookInstagramTumblr and Pinterest.

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Denise Woodward & Laudalino Ferreira

Denise is a foodie who’s first thought each morning is about what she’ll be cooking that day. Laudalino is not a foodie; he’s an eater and aspiring home chef. They met when he was a starving climber and bachelor who longed for his mother’s good Portuguese cooking. She cooked, he ate and nine years later, he still prefers her food to any restaurant fare. Follow their culinary capers in their 20-square-foot urban kitchen at their blog, Chez Us.

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  • Warm Vanilla Sugar

    This looks so dang good! I love black rice!

    • chezus

      Thanks! Working on this salad was my first time making black rice, I have to say I am now a fan! Very refreshing salad.

  • amy

    This is absolutely stunning. Love the texture play of the rice and the squash.

    • chezus

      Thanks Amy! That is definitely what excited me about this recipe was the colors and texture; we are nuts over great food texture.

  • http://www.pastrychefonline.com/ onlinepastrychef

    Dang, Denise! This sounds magical! I didn’t see the original at Bon Appetit, but I’m pretty sure I don’t need to–this is spectacular just the way you made it!

    Again: dang! <3

  • Joy

    Oh, my goodness, this looks amazing! I, like you, am moved to cook or bake something from the visual aspect alone. I love rice and wild rice, especially. I admittedly haven’t cooked black rice in a while, but I’ll have to soon, thanks to you. :) I’m intrigued by the addition of tahini in the dressing…mmm!

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