Black Rice Salad with Heirloom Carrots & Butternut Pumpkin

Posted on May 10, 2013 by Forbidden Foods

Black Rice Salad with Heirloom Carrots and Butternut Pumpkin Top View

A colourful, healthy salad for that Sunday BBQ with friends and family.

Serves: 6-8 | Hands-On Time: 20 mins | Total Time: 30 mins

Ingredients

- 3 cups Forbidden Black Rice
- 1 cup white quinoa
- 1/2 large butternut pumpkin
- 2 large purple heirloom carrots
- 1/2 cup pepitas, toasted
- 3 spring onions, sliced
- 2 tablespoons extra virgin olive oil
- 1/4 cup lime juice
- 2 tablespoons red wine vinaigrette
- 1/2 bunch parsley, chopped
- Garnish: sage leaves, mint, celery sprouts, basil, radish leaves, oregano & red sorrel
- Salt to taste

Preparation method

  1. Cook quinoa as instructed on package, cool and set aside.
  2. In a separate saucepan, cook Forbidden Black Rice as instructed on package, cool and set aside.
  3. Dice butternut pumpkin into 2cm cubes, blanch in boiling water for approximately 3 minutes, strain and refresh under cool water and set aside.
  4. Dice purple heirloom carrots into 2cm cubes.
  5. Add pumpkin, carrots, spring onions, pepitas, quinoa and black rice to a large bowl. Toss to combine.
  6. Wisk together olive oil, lime juice and red wine vinaigrette and drizzle over salad.
  7. Garnish with parsley, herbs and leaves (optional).

Forbidden Black Rice Salad with Heirloom Carrots and Butternut Pumpkin www.forbiddenfoods.com.au

 

Posted in black rice salad, Heirloom Dish, Rice Salad


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