Super Black Rice Salad Bowl

Super food can be super tasty!

This delicious bowl of goodness, bursting with colour, is a great way to introduce new flavours to your little one! Here, (by popular demand) is the recipe for our black rice & butternut squash salad:

 

 

Black rice & butternut squash salad:

(Serves 3-4 portions)

1 cup of black rice  

1 small pomegranate 

1 cup of shelled pistachios (unsalted)

1 handful of fresh parsley

–For the roasted pumpkin:

1 small pumpkin

2 tablespoons olive oil

salt and ground black pepper to taste (optional)

–For the dressing:

1 orange

6-8 tablespoons extra virgin olive oil

salt and ground pepper to taste (optional)

 

1) Add 6 cups of water to the pot and bring to a boil. Wash the black rice in a colander and add to boiling water. Cook for about 25-30 minutes until the rice is soft. Drain the cooked rice and simmer in a small amount of water until the water has evaporated and the rice is dry.

 

2) Peel a pumpkin, remove the seeds and cut into small cubes. Cover with a few tablespoons of olive oil, sprinkle with salt and pepper (optional). Bake in a preheated oven at 200 degrees for about 20-25 minutes until nicely browned.

 

3) Remove the seeds from the pomegranate, cut the fresh parsley and chop the pistachio nuts coarsely with a knife.

 

4) For the dressing, finely grate one orange peel, then halve and squeeze the orange juice, and whisk with the olive oil. 

 

5) Mix the salad together with the dressing in a salad bowl, serve and enjoy!