Black rice salad with spicy zucchini
Course: SaladCuisine: Middle East
Servings
4
Preparation
40
minutesCooking time
10
minutesTotal time
50
minutesBlack 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.
Ingredients
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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