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!
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.