May 29, 2011

Black rice and purple carrot salad


Remember the black rice salad I made a few weeks a go? Well I'm on it again and this time I'm pairing it with another super-food - purple carrots. I am often attracted to ingredients because of their distinctive colour and these gorgeous carrots are no exception.  Not only beautiful, they are packed with nutrients and have a sweet flavour. 

I've made this a real super food salad by adding in pomegranate seeds, pumpkin seed oil, fresh herbs and lime juice. You can easily adapt the additional ingredients (like the herbs) to whatever you happen to have in hand or in your garden. Served with peppery greens this makes a lovely vegetarian meal on its own.



Black rice and purple carrot salad 
(Serves 2)

1 cup non-glutinous black rice
grated zest of 1 lime
juice of 1/2 lime
1 tablespoon brown rice vinegar
1 teaspoon tamari
pinch of salt
1 teaspoon pumpkin seed oil
3 tablespoons sesame seeds, toasted
5 small purple carrots, coarsely grated
1/2 pomegranate, seeds
2 shallot greens/spring onions, finely chopped
2 tablespoons fresh coriander, finely chopped
peppery greens, to serve

1. Cook the black rice in boiling water until soft (30 minutes). Drain and place in a large bowl.

2. Add in all ingredients and toss well to combine. Serve with peppery greens (rocket, mizuna, etc.)