Harvest Black Rice Salad

When the leaves start to turn and the air becomes crisp, I can’t help but crave a dish that embodies everything wonderful about fall. That’s where Harvest Black Rice Salad comes into play. It’s vibrant, hearty, and bursting with flavors that reflect the season. I first stumbled upon this recipe at a potluck dinner, and it quickly became a favorite among friends and family. The combination of chewy black rice, roasted pumpkin, and the crunch of pepitas creates a symphony of textures that’s simply irresistible. Whether it’s for Thanksgiving or just a cozy family gathering, this salad feels like a warm hug on a plate. As I prepared it in my kitchen, the aroma of roasted pumpkin filled the air, reminding me of my childhood days spent helping my grandmother in her garden, gathering fresh vegetables for our meals. Each bite of Harvest Black Rice Salad reminds me of that love and warmth, making it the perfect dish to share with loved ones.

What to Buy for Harvest Black Rice Salad

When it comes to making the perfect Harvest Black Rice Salad, the ingredients you choose truly matter. Each one plays a unique role, creating a balance of flavors and textures that will leave your taste buds dancing. Black rice serves as a hearty base, while pumpkin adds a natural sweetness that contrasts beautifully with the zest of harissa. Together, these ingredients come together to create a dish that’s not only delicious but also nourishing.

• 2 cups of water – Essential for cooking the black rice, providing the necessary moisture for that perfect texture.
• 1 cup of uncooked black rice – The star of this dish, offering a slightly nutty flavor and a chewy texture.
• 1 pinch of salt – Just a touch to enhance the flavors of the other ingredients.
• 4 cups of pumpkin peeled and chopped into 1/2-inch cubes (about 1 small pumpkin) – Adds sweetness and a beautiful color to the dish.
• 2 tablespoons of olive oil – For roasting the pumpkin and adding richness to the salad.
• 1 tablespoon of harissa paste – A spicy kick that livens up the dish.
• 1/2 teaspoon of garlic minced – Adds depth and warmth to the flavor profile.
• 1/4 cup of pepitas – Provides a delightful crunch and healthy fats.
• 1/2 teaspoon of olive oil – For toasting the pepitas.
• 1 tablespoon of cumin seeds – Toasted and crushed, these add a warm, earthy flavor.
• 1/2 cup of cilantro roughly chopped (or to taste) – A fresh herb that brightens everything up.
• 2 ounces of goat cheese crumbled – Creamy and tangy, it’s the perfect finishing touch.
• Additional harissa paste to taste – For those who like it spicy!
• Salt to taste – Always adjust to your preference.

Preparation Steps for Harvest Black Rice Salad

Making Harvest Black Rice Salad is a journey that fills your kitchen with delightful aromas and the warmth of home cooking. As you prepare, take your time to enjoy each step. Let’s dive into the preparation!

1. Begin by combining the water and the black rice in a large saucepan, adding a pinch of salt. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer until all the water is absorbed, which should take about 45 minutes to 1 hour. After the rice is cooked, let it stand covered for 15 minutes without stirring. This step is crucial for achieving the perfect fluffy texture. Gently fluff the rice with a fork when ready.
2. While the rice cooks, preheat your oven to 400℉. This temperature is ideal for roasting the pumpkin to bring out its natural sweetness. In a large bowl, toss together the pumpkin cubes, olive oil, harissa paste, and garlic. Make sure all the pieces are evenly coated with the mixture.
3. Transfer the coated pumpkin cubes onto a baking sheet, ensuring they are spread out in a single layer. Sprinkle with a little salt and roast them in the preheated oven. You want to roast them until they’re fork-tender, which should take about 10 to 15 minutes. Keep an eye on them to avoid burning.
4. While the pumpkin is roasting, combine the pepitas and olive oil in a small bowl. Spread them out onto a small baking tray. Sprinkle with salt and place into the oven during the last 5 minutes that the pumpkin cooks, so that they are lightly toasted. This will enhance their flavor and crunch.
5. In a small, dry pan set on high heat, place the cumin seeds. Toast them for just about 1 minute, stirring constantly until they become lightly golden brown and fragrant. This step is essential, as it releases the oils and intensifies the flavor. Once toasted, transfer them to a chopping board and crush them using the underside of a glass cup, or grind them in a spice grinder for a finer texture. Toss the crushed cumin seeds into the cooked rice and stir until evenly distributed.
6. In a large bowl, mix the cooked rice with the roasted pumpkin, toasted pepitas, chopped cilantro, and crumbled goat cheese. Toss gently to combine all the flavors. Taste the salad and adjust the seasoning by mixing in more harissa or salt to your liking.

Things Worth Knowing

Ways to Customize

There are endless ways to make Harvest Black Rice Salad your own! Here are some fun tips to consider:

• Storage: Store leftovers in an airtight container. It keeps well in the fridge for up to five days.
• Freezing: You can freeze the salad, but it’s best to leave out the goat cheese until you’re ready to serve it.
• Pairing: This salad is fantastic as a side dish with grilled chicken or fish, making it perfect for a family dinner.
• Adding Fruits: Consider adding dried cranberries or pomegranate seeds for a touch of sweetness.
• Nut Variations: Swap out pepitas for sunflower seeds or your favorite nuts for a different flavor.
• Vegan Option: Omit the goat cheese and add in avocado for a creamy texture without dairy.

Perfect Pairings for Harvest Black Rice Salad

When it comes to serving Harvest Black Rice Salad, the possibilities are endless! This dish shines on its own but can be complemented beautifully with various side dishes and occasions.

• Grilled Proteins: Serve this salad alongside grilled chicken, fish, or tofu for a well-rounded meal.
• Autumn Gatherings: It’s perfect for Thanksgiving or any fall gathering, bringing a splash of color and flavor to your table.
• Lunch Box: Pack it for lunch with some extra dressing on the side for a refreshing midday meal.
• Seasonal Vegetable Soup: Pair it with a light vegetable soup for a comforting dinner.
• Storage Tips: Store it in the fridge, and it’ll keep well for a few days. Just give it a good stir before serving.

FAQ

Conclusion

Harvest Black Rice Salad is truly a celebration of fall, with its vibrant colors and wholesome ingredients. It’s not just a dish; it’s a heartfelt reminder of cozy gatherings and cherished moments. I encourage you to try making it for your next meal or gathering. You’ll find that it’s not only delicious but also a wonderful way to connect with the season and those you love.

Harvest Black Rice Salad

The ultimate comfort food for fall, Harvest Black Rice Salad combines nutty black rice, roasted pumpkin, and crunchy pepitas. This vibrant dish is not only visually stunning but also packed with nutrients. Perfect for thankfulness gatherings, you’ll crave this easy weeknight dinner again and again!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Side Dishes

Cuisine American

Servings 8 servings

Calories 380 kcal

Equipment

• Frying Pan
• Oven
• Peeler
• Large Pot
• Saucepan
• Chef's Knife
• Mixing Bowl
• Wooden Spoon
• Baking Sheet

Ingredients

  

• 2 cups water
• 1 cup uncooked black rice
• 1 pinch salt
• 4 cups pumpkin peeled and chopped into 1/2-inch cubes (about 1 small pumpkin)
• 2 tablespoons olive oil
• 1 tablespoon harissa paste
• 1/2 teaspoon garlic minced
• 1 pinch salt
• 1/4 cup pepitas
• 1/2 teaspoon olive oil
• 1 pinch salt
• 1 tablespoon cumin seeds
• 1/2 cup cilantro roughly chopped (or to taste)
• 2 ounces goat cheese crumbled
• Additional harissa paste to taste
• Salt to taste

Instructions

 

• Begin by combining the water and the black rice in a large saucepan, adding a pinch of salt. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer until all the water is absorbed, which should take about 45 minutes to 1 hour. After the rice is cooked, let it stand covered for 15 minutes without stirring. This step is crucial for achieving the perfect fluffy texture. Gently fluff the rice with a fork when ready.
• While the rice cooks, preheat your oven to 400℉. This temperature is ideal for roasting the pumpkin to bring out its natural sweetness. In a large bowl, toss together the pumpkin cubes, olive oil, harissa paste, and garlic. Make sure all the pieces are evenly coated with the mixture.
• Transfer the coated pumpkin cubes onto a baking sheet, ensuring they are spread out in a single layer. Sprinkle with a little salt and roast them in the preheated oven. You want to roast them until they're fork-tender, which should take about 10 to 15 minutes. Keep an eye on them to avoid burning.
• While the pumpkin is roasting, combine the pepitas and olive oil in a small bowl. Spread them out onto a small baking tray. Sprinkle with salt and place into the oven during the last 5 minutes that the pumpkin cooks, so that they are lightly toasted. This will enhance their flavor and crunch.
• In a small, dry pan set on high heat, place the cumin seeds. Toast them for just about 1 minute, stirring constantly until they become lightly golden brown and fragrant. This step is essential, as it releases the oils and intensifies the flavor. Once toasted, transfer them to a chopping board and crush them using the underside of a glass cup, or grind them in a spice grinder for a finer texture. Toss the crushed cumin seeds into the cooked rice and stir until evenly distributed.
• In a large bowl, mix the cooked rice with the roasted pumpkin, toasted pepitas, chopped cilantro, and crumbled goat cheese. Toss gently to combine all the flavors. Taste the salad and adjust the seasoning by mixing in more harissa or salt to your liking.

Notes

Store leftovers in an airtight container. It keeps well in the fridge for up to five days.

Keyword Fall Salad Recipes, Harvest Black Rice Salad, healthy side dishes, Thanksgiving Salad

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Meet Elena Vance

I am passionate about the idea that we eat with our eyes first, so I strive to make food look just as good as it tastes. I work closely with the team to style and photograph our dishes, giving you a clear, beautiful guide on what to aim for. I had so much fun preparing this recipe, and I hope you find just as much joy in making it (and eating it!) as we did.