Salad with Black (Purple) Rice and Cilantro Pesto
Salads • World
Description
Salad with Black (Purple) Rice and Cilantro Pesto
Ingredients
- Cilantro 1½ cups
- Brazil Nuts 1 cup
- Pumpkin 1 piece
- Olive Oil 1½ cups
- Rice Vinegar for Sushi 3 tablespoons
- Citrus Zest Mix 2 tablespoons
- Freshly squeezed orange juice 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
- Minced garlic 1 clove
- Turnips 6 pieces
- Shallot 1 head
- Black rice (imperial) 3 cups
Step-by-Step Guide
Step 1
Preheat the oven to 180˚C (350˚F). Roast the Brazil nuts on a rimmed baking sheet for 10-12 minutes, stirring once, until they turn dark golden. Let cool.
Step 2
Toss the pumpkin with oil on a 20x20 cm (8x8 inch) baking sheet; roast in the oven until tender for 30-40 minutes. Let cool, then drain the oil into a small bowl; set the pumpkin aside. In a small bowl, mix the vinegar, lime juice, and 3 tablespoons of the oil from roasting the pumpkin. Season with salt and pepper to taste.
Step 3
Blend the Brazil nuts, garlic, lime zest, 1 cup of cilantro, and the remaining oil from roasting the pumpkin until smooth. Season the pesto with salt and pepper.
Step 4
In a large bowl, combine the radishes, shallot (both the stems and bulb), black rice, dressing, pumpkin, and the remaining ½ cup of cilantro, seasoning with salt and pepper. Drizzle the salad with pesto. (Leftover pesto can be mixed with yogurt, labneh, or served with cheese and crackers.)
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