Forbidden Rice Pumpkin Salad with Blood Orange Vinaigrette
Rating
5 out of 5 stars
(4)
Ingredients
2-4 servings
- 1 cup cooked black forbidden rice
- 2 cups cubed pumpkin or butternut squash
- 2 cups baby salad greens
- ¼ cup pomegranate seeds
- ¼ cup feta cheese
- ¼ cup toasted pepitas
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons apple cider vinegar
- Juice of ½ a blood orange
- ¼ teaspoon cumin
- ¼ teaspoon coriander
- Pinch of cinnamon
- Sea salt and freshly ground black pepper
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Preparation
Chef’s notes
Cook rice:
½ cup rice to 1 cup water. (I use a rice cooker on the brown rice setting). Add more water if it evaporates and the rice is not yet soft.
I buy my black rice in the bulk section of my Whole Foods or Wheatsville Coop. If you can't find black rice, sub in quinoa (you can even get black quinoa if you're going for color).
Regular oranges can be substituted for blood oranges.