Pomegranate Black Rice Salad
INGREDIENTS
- Serves 4-6
- 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
- 2 tbsp olive oil
- salt + pepper
METHOD
- 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!
Notes:
- Black rice measurements: 1 cup rice to 2 cups of water.
