I made this Black Rice Salad for our Yoga Supper collaboration with Lucie Platt and it was gorgeous. Like most recipes it was a mixture of salads I’ve tasted in restaurants along with similar rice recipes I’ve used from cookbooks over time, which gives you carte blanche to add your own flavours to this dish.
I start by preparing the rice and whilst that’s cooking get on with preparing the other ingredients so I can put the salad together once my rice has cooled. A generous portion of rice per person is 50g so when making the salad with other ingredients 40g will be enough for one portion. This recipe is for 4 so I would use 200g so that I have plenty left over for my lunch the next day.
I buy my black rice in large bags from www.buywholefoodsonline.co.uk
For the Rice
200g black rice
Rinse the rice twice in cold water before adding to a small pan. Cover the rice with water until it reaches to about 1/2 inch above, then cover with a lid and place over a medium heat. Bring the rice to boiling point and then turn down the heat to low, simmer for about 20 minutes until the water has evaporated. Take the pan off the heat and put aside to cool and continue cooking.
For the Pine-nuts
Pre heat your oven to 150c
60g pine nuts
Put your pine nuts on a baking tray covered with grease proof paper and whilst your preparing your kale toast the nuts for about 8-10 minutes.
For the Kale
100g kale (green or purple - your choice) remove the stalks and chop any large pieces
20ml apple cider vinegar
20ml extra virgin olive oil
11/2 tablespoons agave syrup/honey
Mix the wet ingredients together in a bowl, then add your kale and mix together with your hands until the kale is completely covered and begins to soften. Set aside while you make your turmeric onions.
I go by colour as to how much turmeric I use so please use the quantity below as a guide. I use single origin spices from www.rootedspices.com
For the Turmeric Onion
1 onion, chopped
1/2 tsp of ground turmeric or use fresh if you prefer
1 tablespoon of rapeseed oil
Heat your oil in a frying pan and sauté until soft for about five minutes over a medium heat. Add your turmeric, making sure the onion is completely covered, then allow the onions to cook gently for another minute. Take off the heat and put aside to cool while you prepare your preserved lemons for the salad.
For the Preserved Lemons
1/2 a preserved lemon
Take out the fruit, pulp and cut away leaving just the lemon skin. Wash all the brine from the lemon skin, slice the lemon lengthways and then slice the lemon diagonally into very thin strips.
For the Salad Dressing
30ml extra virgin olive oil
2 tablespoons apple cider vinegar
1 tsp Dijon mustard
2 tsp agave syrup/honey
1 garlic clove, crushed
Sea salt and freshly ground black pepper
Put all the above into a jar, put a lid on and give it a really good shake. Check the flavours and adjust the seasoning if required, it should look glossy and smell divine. Put this aside.
For the Pomegranate Garnish
1/4 pomegranate, seeds removed.
Now to assemble your salad once you have all your ingredients prepared and ready/cooled.
First start by putting your rice into a large bowl, then add the turmeric onion and mix well. You then stir in your preserved lemon slices to combine everything before adding the salad dressing. Next add the kale and the pine nuts, slowly stir them into the rice salad taking care not to damage the kale..
At this point transfer your salad onto a serving dish. Finally scatter your pomegranate seeds over the the rice for a vibrant looking and tasty salad.