Salad with Black (Purple) Rice and Cilantro Pesto

Salads | World cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

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.)