Recently I have gone salad crazy. This easy little salad is honestly so delicious and slightly different from the norm. Since pomegranates are coming into season I thought I would use them as some salad inspo. I absolutely love the juice that comes from pomegranate, actually I love to squeeze it out and drink it too. Here I’ve matched the pomegranates with lots herbs such as dill, chives and parsley, as well black rice which as a heavier and more flavoursome rice in my opinion. I also absolutely LOVE pomegranate molasses so I had to include here as a salad dressing.
Pomegranate black rice salad
1 cup black rice
1 cup currants
1 pomegranate (cut in half and separate the pomegranate seeds)
½ cup slivered almonds
2 cups mache lettuce
½ cup dill (chopped)
½ cup parsley (chopped)
¼ cup chives (chopped)
1 tbsp pomegranate molasses (you can buy this in paste form in a bottle)
2 tbsp olive oil
salt + pepper
- Prepare the rice by following the instructions on the packet. If using the organic black rice by Chef’s Choice, rinse the rice until the water is clear then place the rice into a pot along with the water (see note below). Bring to the boil then reduce to a very low heat and cook for 25 minutes covered with a lid. Turn the heat off and allow the rice to sit for another 10 minutes. Rinse the rice one more time in some cool water so that it easily separates and will be ready to place into the salad bowl.
- In a large bowl add the currants, almonds, chopped herbs, mache lettuce, pomegranate seeds and the rice. Mix all these ingredients really well.
- Prepare the dressing by placing the olive oil, pomegranate molasses, salt + pepper into a small bowl and use a whisk to work the mixture until it’s combined. Top the salad with dressing and enjoy!
- Black rice measurements:
1 cup rice to 2 cups of water
All ingredients are from Harris Farm Markets