Japonica Black Rice Salad With Roasted Vegetables

6 portions
1 Hours

Japonica rice is one of three types of black rice. The others are Chinese Forbidden Black and Long Grain Sticky Thai Black. This is an amazing grain. Not only because it has a wonderful nutty flavor, but because of its high protein content and its great antioxidant quality. You can eat it as a normal rice dish, use it in salads, or even as a dessert if you mix it with coconut milk and sugar. In this case, I oven roasted some beets and sweet potatoes which give this salad sweetness and mixed them with pineapple and pomegranate seeds for a bit of tang. This recipe will not disappoint!

Japonica Black Rice Salad With Roasted Vegetables

Recipe details

  • 6 portions
  • Prep time: 30 Minutes|Cook time: 30 Minutes|Total time: 1 Hours

Ingredients

For the Roasted Vegetables

For the Rice

For the salad

For the dressing

Instructions

For the roasted Veggies

Heat oven to 350F
Put diced sweet potatoes and diced beets in a cooking sheet but don't mix them. Put one on each half of sheet. Drizzle with olive oil. Add salt and pepper to taste
Bake for 15 mins or until cooked but still firm

For the rice

Bring two cups of water to a boil in a small saucepan
Add one cup of black rice and bring to a boil again
As soon as it starts boiling, reduce heat and place a tight fitting lid. Cook on low heat until rice is soft and no liquid remains, about 20 mins. When all water evaporates, turn off heat, fluff with a fork and let steam while you prepare the rest of the ingredients

For the dressing

Mix all dressing ingredients until well combined

For the salad

In a salad bowl, combine black rice, roasted vegetables, cherry tomatoes, pineapple and pomegranate seeds.
Just before serving, pour dressing on top and mix salad.
Serve with cilantro leaves on top

Tips

  • Don't add the dressing until the last minute, or the juice from the beets will turn everything red!

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