Black Rice Salad with Roasted Vegetables ~ this clean-out-the-fridge salad can be changed up in countless ways depending on what you have around…and it’s proof that leftovers don’t have to be boring!
This is my version of a clean out the fridge salad…it’s cobbled together from bits and pieces from our previous week’s meals. Black rice provides a satisfying base, and looks so dramatic.
what is black rice?
- Black (or purple) rice is an ancient variety of rice that happens to be very dark.
- Black rice is healthier than white or brown rice, and it has more antioxidants than blueberries. Those antioxidants are also responsible for the deep color.
- It’s sometimes called ‘Forbidden Rice’ because it was such a delicacy in Japan that only the Emperor was allowed to eat it.
- Black rice has a nutty flavor, and you cook and use it just like regular rice. I’ve feature it in my SPICY TANGERINE CHICKEN WITH BLACK RICE.
a grain salad is a great way to celebrate seasonal ingredients
This salad turned into a celebration of winter’s bounty, with roasted sweet and blue potatoes, beets, and Brussels sprouts. I had Blue cheese, roasted hazelnuts, a tangerine, and even a half a pomegranate in a zip lock baggie left over from that EPIC CHEESE PLATE I posted the other day. The cherry tomatoes I just happened to stumble across at the supermarket and they were too cute to leave behind. A little bit of a hodge-podge, but it works!
try a grain salad for easy lunch prep or a healthy winter meal
I’m slowly putting together a collection of grain salads on tvfgi, and I’ll be working my way through all the different varieties. I love them because they’re hearty and keep so well in the fridge ~ perfect for weekly lunch prep! They make a great excuse to eat less meat, too. Here are a few of the recipes I’ve made so far ~
- WILD RICE BOWL WITH WATERCRESS AND HAZELNUTS
- WHEAT BERRY SALAD WITH BEETS AND FETA
- RYE AND CARROT SALAD
- VEGAN ANCIENT GRAIN SALAD
- JEWELED TABBOULEH
- WILD RICE SALAD WITH CRANBERRIES AND NUTS
These salads are perfect for the fall and winter months, although they can be adapted for any season of the year.
the finishing touch to any salad is a great dressing
I decided to make one of my favorite dressings, the pomegranate allspice vinaigrette from my HARVEST SALAD. It’s so simple and has a beautiful exotic flavor.
NOTE: This black rice salad truly was a recipe put together from what I had around, and in the end I felt that the Blue cheese was a little overpowering, so I’ve suggested a goat or feta cheese in the recipe.
Winter Black Rice Salad
Ingredients
- 1 cup raw black rice, or 2 1/2 cups cooked
- 1 sweet potato, peeled and cut in a small dice
- 2 small blue potatoes, cut in small dice
- 1 cup Brussels sprouts, trimmed and halved
- 2 medium beets, cooked, peeled, and diced
- 1/2 cup finely diced celery
- 1/2 cup pomegranate seeds
- 1-2 tangerines, peeled and sectioned
- 1/2 cup toasted hazelnuts, chopped
- 1/2 cup cherry tomatoes, halved or quartered
dressing
- 1/2 cup extra virgin olive oil
- 1 Tbsp pomegranate vinegar, or another red vinegar
- 1 Tbsp pomegranate molasses
- 1/2 tsp allspice
- pinch salt
garnish
- crumbled feta or goat cheese
- mint leaves
Instructions
- Set the oven to 375F
- Whisk the dressing ingredients together. Taste to adjust anything.
- Cook the rice according to the package directions. I like to cook it just until it’s tender but still has a bite to it, so check it before the allotted time. Put it in a large bowl to cool.
- Toss the sweet potato and the blue potatoes in a little olive oil, and season with salt and pepper. Spread out on a baking sheet. Do the same with the Brussels sprouts on another sheet and roast for about 15 minutes or until just tender and starting to caramelize. The Brussels sprouts may take longer.
- Toss the rice with half of the dressing to moisten. Add the rest of the ingredients and toss with the rest of the dressing. Top with cheese crumbles and add salt and pepper to taste.
Notes
Nutrition
What can I say .its a blessing
Love your presentation of this healthy vegan meal. Black rice is new to me but I’m ready to give it a try – love all the contrasting colors and flavors
I think you’ll love the rice, Judee, it doesn’t have a strong flavor, but the texture is just great!
After all the holiday eating, this is just the salad I need! Happy New Year! 🙂
Sue,Happy New Year First Up.
I’ve heard a lot lately re Black Rice.I’m not a big rice eater at the best of times but want to try Black Rice.Is it good to sprinkle Black Rice over cold salads or is it best eaten on its own with veggies,etc.Also,can it be eaten with Tuna Patties,Chicken Schnitzel??Look forward to your reply.Cheers Richie
Hi Richie ~ you can really use it in exactly the same way you’d use any other type of rice, so try it as a substitute in any recipe that includes rice.
Adore black rice! This is one fabulous salad, Sue. Happy New Year!
I love the look of this salad and have pinned it. Can’t wait to give it a try.
Black rice takes a long time to cook. I cook the entire bag, cool then freeze in single sized portions. Reheats well in the microwave. Much easier to have during a work night this way.
Reheated with coconut cream is totally delicious!
Cooking it ahead is great for easy meal prep, and the coconut cream sounds delish.
I’m not a super huge fan of leftovers but I think you just changed my mind, this looks delicious and gorgeous too!
Thanks Chris ~ Happy New Year!
We love black rice and I know this combination of flavors and textures must be delicious! A great way to start off the New Year 🙂