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Showing posts with label Salad. Show all posts

Recipe - Forbidden Rice Pumpkin Salad

Recipe - Forbidden Rice Pumpkin Salad



Forbidden Rice Pumpkin Salad with Blood Orange Vinaigrette
 
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Serves: serves 2 as a meal, 3-4 as a side
Ingredients
  • 1 cup cooked black forbidden rice
  • 2 cups cubed pumpkin or butternut squash
  • 2 cups baby salad greens
  • ¼ cup pomegranate seeds
  • ¼ cup feta cheese
  • ¼ cup toasted pepitas
blood orange vinaigrette:
  • 2 tablespoons olive oil
  • 2 teaspoons apple cider vinegar
  • juice of ½ a blood orange
  • ¼ teaspoon cumin
  • ¼ teaspoon coriander
  • pinch of cinnamon
  • salt & pepper to taste
Instructions
  1. Preheat oven to 375 degrees.
  2. Toss cubed pumpkin/squash with a bit of olive oil, salt & pepper. Spread on a baking sheet and roast until golden brown around the edges (25-30 mins depending on your squash).
  3. Make your vinaigrette by whisking together the olive oil, apple cider vinegar, blood orange juice, cumin, coriander, cinnamon, salt and pepper. Taste and adjust seasonings.
  4. Toss cooked rice with roasted pumpkin cubes, salad greens, dressing (as much or little as you like), pomegranate seeds, feta, and pepitas. Taste and adjust seasonings & serve.
Notes
cook rice: ½ cup rice to 1 cup water. (I use a rice cooker on the brown rice setting). Add more water if it evaporates and the rice is not yet soft.

I buy my black rice in the bulk section of my Whole Foods or Wheatsville Coop. If you can't find black rice, sub in quinoa (you can even get black quinoa if you're going for color).

Regular oranges can be substituted for blood oranges.

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