Black Rice Salad

Black Rice Salad

A salad that is big on flavour, texture, and substance - the black rice assimilates and unites all the flavours in the dish. Expect freshness, sweetness, and 'zing', made possible by the harmony of fragrant herbs, juicy sultanas, and the lemony dressing.
  • 5 cups of cooked black rice (I used Forbidden Black Rice)*
  • 1/2 cup of chopped dill
  • 1/2 cup of chopped mint
  • 1 cup of chopped shallots
  • 1 cup of sultanas
  • 1/3 cup of toasted pepitas
  • 800g of Kent pumpkin, skin on and deseeded, cut into medium chunks
  • Salt and pepper to taste 


  • 2/3 cup + 1 tbsp of EVOO*
  • 2 tbsp of greek yoghurt*
  • 1/2 tsp of sumac
  • 3 1/2 tbsp of lemon juice
  1. Pre-heat the oven to 200°C. Line a baking tray with baking paper. Transfer pumpkin to the tray and then toss with olive oil and salt and paper. Pop in the oven for about 20-30 minutes or until caramelised and soft to touch. Leave aside to cool.
  2. Make dressing: combine all ingredients and shake vigorously in a jar until well combined.
  3. In a bowl, add the rice, dill, mint, shallots, sultanas and pepitas.
  4. Pour over the dressing and toss to combine.
  5. Transfer to a bowl or a serving platter and dot with pumpkin chunks.
  6. Garnish with extra herbs and nuts/seeds, and then serve!


Notes & Modifications:
Rice: you could easily substitute with brown or red rice. Whole-grain rice varieties work best in this salad. Just a rule of thumb: 1 cup of black rice yields approximately 3 cups of cooked black rice. Therefore, for this recipe, you'll need to use approximately 1 3/4 cups of rice. Check the back of the packet for cooking instructions. 


EVOO = Extra virgin olive oil.


Yoghurt: to make it vegan, substitute with coconut yoghurt.


Sourced from @thegirlinthegreenapron

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