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Middle Eastern Inspired Black Rice Salad

Middle Eastern Inspired Black Rice Salad

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We have been devouring this healthy Middle Eastern Inspired Black Rice Salad for the past month.  We love the simplicity and how quickly it comes together.  It started out as a recipe I was working on for Eat Boutique but soon became a staple in our kitchen.  

 

Middle Eastern Inspired Black Rice Salad | Chez Us

 

Not only is this recipe crazy texture rich;  but it is loaded with healthy things such as roasted squash, honey, and pomegranates, making it a feel-good recipe.  I have been keeping a bowl of it in the fridge for a couple days at a time as it makes an easy lunch as well as an afternoon snack when a little more then an apple is needed as a pick me up.  It is really outstanding served alongside a roasted pork tenderloin or grilled chicken as well.  We think you will like it just as much as we do!

More Rice Inspired Salads

Cowboy Rice Salad

Turmeric Rice Salad

Jeweled Rice Salad

 

Yield: 4 servings

Middle Eastern Inspired Black Rice Salad

Middle Eastern Inspired Black Rice Salad | Chez Us

This texture rich recipe is filled with two types of rice as well as roasted squash and juicy pomegranate seeds. Creamy tahini and tart pomegranate syrup make the flavorful dressing.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 1/2 cup black rice
  • 3/4 cup wild rice
  • 4 small delicata squash, washed, seeded and cut into half circles
  • Olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon tahini
  • 1 teaspoon Just Date Pomegranate Syrup
  • 4 scallions, whites as well as the light green stems, thinly sliced
  • 1 cup pomegranate seeds
  • 1/2 cup cilantro, roughly chopped
  • kosher salt
  • black pepper

Instructions

    Preheat oven to 425.

    Place the squash on a baking sheet and drizzle a small amount of olive oil over the top. Lightly season with salt and pepper. Roast until golden brown, about 12 minutes. Half way through the cooking time flip the pieces of squash over to add color to both sides. Cool after cooking.

    Place the black rice and the wild rice in a large saucepan. Cover with cold water and sprinkle with a little salt. Bring to a boil, then reduce heat to a low simmer, cook until tender, about 20 - 30 minutes.  Timing depends on how hot your stove runs.  You want a little crunch.

    Drain and rinse the rice, shaking off as much water as possible. Scatter onto a baking sheet and let cool.

    Place 4 tablespoons olive oil, the lemon juice, tahini and pomegranate syrup in a small lidded jar. Shake until well combined.

    In a serving bowl add the rice, squash, scallions, pomegranate seeds, cilantro and drizzle with the dressing. Lightly toss to mix.

    Season with salt and pepper and serve.

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Rosa

Monday 27th of January 2014

A beautiful dish! So colorful, healthy and delicious.

Cheers,

Rosa

Jamie

Wednesday 22nd of January 2014

I went over to Eat Boutique to see this stunning salad! wow! It is incredibly photogenic but the mix of ingredients sounds like something I would eat for weeks on end too. Perfect!

Brian @ A Thought For Food

Tuesday 21st of January 2014

Wild rice salads have been my go-to healthy (yet satisfying) meal this winter. Heading over now to check out the recipe!

Kelli @ The Corner Kitchen

Tuesday 21st of January 2014

I just had black rice for the first time a few weeks ago (how have I not had this sooner?!?!!!). I've been eating it a ton lately. I love all the flavors happening in this salad....can't wait to give it a try!

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