A beautiful Spring Salad featuring veggies, fruits, seeds and the forbidden rice! That’s how this dark coloured ancient grain with impressive health benefits is also known. It’s a great source of iron and it contains the highest amount of protein, fibres and antioxidants (especially anthocyanin) of all the other more popular varieties, helping to reduce inflammation into the body and prevent all the conditions related to free radical damage. 

A super fresh dish perfect as a main or just as a little tapa, give it a try!

TYPE  

Gluten-free, Refined Sugar-free


INGREDIENTS

 2 cups of Venere Black Rice (we have used Mr Organic)

  1 courgette

1 cup of yellow cherry tomatoes (any other colour is great too!)

1/4 of mango

4-5 strawberries

2-3 radish

1 cup of fresh spinach

1 purple onion

1cup of pomegranate seeds

1/2 cup of mixed seeds and pistachios 

Fresh lime and lemon juice

Black pepper, salt and extra virgin olive oil 


METHOD

STEP 1) Soak the rice overnight of few hours then rinse before cooking. This will help to bring the cooking time down.

STEP 2) Heat a saucepan over medium-high heat and place 1/1.5 cups of water for every cup of rice. This rice does not absorb liquids and puff up like other varieties, so careful with adding too much water. If it’s not enough, you can always add it later. Bring the water to boil then turn the heat to low, cover the rice and cook for 20-30 minutes (or 50-60 if unsoaked). Once ready, drain it and let it cool down.

STEP 3) Slice and roast the onion with salt and pepper for about 15 minutes.

STEP 4) Chop and shape the courgette, strawberries, radish, and mango as you prefer.

STEP 5 ) In a large bowl, mix lemon and lime juice, salt, black pepper and extra virgin olive oil. Add the rice, roasted onions, pomegranate, pistachios, mixed seeds and all the other ingredients; combine thoroughly.

STEP 6) Let sit for minimum 30 minutes before serving, chilled or at room temperature.

STEP 7) EnjoyEat!

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