Black rice salad with spicy zucchini

Recipe by Damaris Beems
0.0 from 0 votes
Course: SaladCuisine: Middle East




Cooking time


Total time



Black rice has something magical about it. Not only to see, but also to taste. A harder bite, nutty taste, absorbs a dressing very well. The spicy zucchini and crunchy pomegranate seeds complete it.


  • 250 gram black rice

  • 4 spring onions

  • 1 pomegranate

  • 2 zucchini

  • 250 gram shredded red cabbage

  • 4 table spoon pomegranate melasses

  • 1 Lemon

  • olive oil

  • pul biber

  • salt and pepper

Cooking time

  • Cut the zucchini into cubes, not too big, not too small. Place on a baking tray and drizzle with olive oil and pul biber, salt and pepper. Place them in an oven at 200 degrees for 40 minutes until they are nicely browned.
  • Cook the rice according to the packaging. This takes a bit longer than normal rice. Keep that in mind. When the rice is cooked, let it cool well with the lid of the pan, or in a larger wide bowl.
  • Make a dressing of the lemon juice, olive oil and pomegranate molasses. Add salt and pepper to taste.
  • Mix in a bowl the finely chopped spring onion, the red cabbage, the pomegranate seeds that you knocked out of the pomegranate and the rice. Add the dressing.
  • Serve with the zucchini pieces on top of the salad.

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