This black rice salad recipe is topped with roasted pumpkin, harissa, and goat cheese for a delicious, flavorful, gluten free and healthy fall meal!
Pin Harvest Black Rice Salad
Oh hey HELLLLO!
Are you ready for a recipe that I should have posted before Halloween due to the fact that the colors would have been totally perfect for a healthier Halloween meal?
I mean black and orange. Doesn’t get more classic than that.
Oh well, you know me, always a little late to the party so this probably doesn’t surprise you at all.
Today is the first time I’m making a black rice recipe for you! Which is very exciting since I feel like I usually stick to similar flavor profiles that I love so always fun to SWITCH IT UP.
Plus, there’s a good chance you’ve never had black rice (and maybe even roast pumpkin!) so YOU get an opportunity to try something NEW.
What is black rice?
Black rice (also called purple or forbidden rice) is a range of rice types that has very high levels of anthocyanins. These anthocyanins are what gives it the dark, purplish color. It has a similar fiber content to brown rice and has a similar nutty taste.
How to Cook Black Rice
You cook black rice just like most rice!
Combine
Combine water and the black rice in a large saucepan and bring to a boil.
Simmer
Once boiling, cover the pot and reduce heat to low. Simmer until the rice is fluffy and cooked, about 40 minutes to an hour.
Fluff
Once the rice is cooked, fluffy it immediately with a fork and serve!
Can I use different rice?
I think this black rice salad recipe would also be really great with another earthy rice, such as wild rice. I wouldn’t recommend any kind of white rice as it will be too sticky and not have the same depth of flavor that you need to make this totally delicious!
Black Rice Salad Ingredients
This salad seriously has the GOODS. To make it you will need:
- Black rice (obviously)
- A whole pie pumpkin
- Olive oil
- Harissa
- Garlic
- Pepitas
- Cumin Seeds
- Goat Cheese
- Cilantro
What is Harissa?
Harissa is a spicy and aromatic chile paste that’s staple in North African and Middle Eastern cooking!
Its add this warm, spicy undertone to this salad that pairs perfectly with the smooth, creamy goat cheese and the chewy brown rice with crunchy pumpkin seeds. But, if you don’t have Harissa, you can use sriracha. It’s not QUITE the same, but still totally delicious.
A salad for all occasions
What I like best about this salad is that it’s super versatile.
- You could serve it alongside some easy gluten free stuffing and scalloped sweet potatoes for Thanksgiving
- You could meal prep it for lunches throughout the week
- You could make a smaller batch and add some protein and serve it as kind of a Buddha bowl for dinner!
See? Dinner, side dish, meal prep, this jewel toned little salad can DO IT ALL.
3 cheers for easy recipes that cover ALL the bases!
Other Healthy Rice Recipes
Cheesy Instant Pot Chicken and Rice Casserole
One Pot Rice Casserole with Pumpkin
Cilantro Lime Instant Pot Rice

Ingredients
- 2 Cups water
- 1 Cup Uncooked Black rice
- Pinch of salt
For the pumpkin:
- 4 Cups Peeled Pumpkin chopped into 1/2 inch cubes (about 1 small pie pumpkin)
- 2 Tbsp Olive oil
- 1 Tbsp Harissa
- 1/2 Tsp Garlic, minced
- Salt
For the pepitas
- 1/4 Cup Pepitas
- 1/2 tsp Olive oil
- Pinch of salt
Extras
- 1 Tbsp Cumin seeds
- 1/2 Cup Cilantro roughly chopped (or to taste)
- 2 Oz Goat cheese crumbled
- Additional Harissa, for garnish
- Salt, to taste
Instructions
- Begin by combining the water are the black rice in a large sauce pan with a pinch of salt. Bring to a boil and then turn down to low, cover, and simmer until all the water is absorbed, about 45 mints to 1 hour. Let stand for 15 minutes, without stirring, and then gently fluffy with a fork.
- While the rice cooks, preheat your oven to 400 degrees.
- In a large bowl, toss together the pumpkin cubes, oil, harissa and garlic. Mix until the pumpkin is evenly coated and then place the cubes onto a baking sheet. Sprinkle with salt and roast until fork tender, about 10-15 mins.
- Combine the pepitas and olive oil in a small bowl and spread out onto a small baking tray. Sprinkle with salt and place into the oven during the last 5 minutes that the pumpkin cooks, so that they are lightly toasted.
- Place the cumin seeds in a small, dry pan set on high heat and toast, stirring constantly until lightly golden brown and fragrant, just a minute or so. Transfer them to a chopped board and crush them using the underside of a glass cup. You can also use a spice grinder if you want them really fine. Toss the crushed cumin seeds into the cooked rice and stir so that it gets evenly distributed throughout the rice.
- Mix the rice with the pumpkin, cilantro and goat cheese and taste. Mix in anymore harissa or salt if desired.
- DEVOUR
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 4 POINTS+: 4 OLD POINTS: 3
(Based on the recipe serving 8 people, as a side dish)
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Christiane ~ Taking On Magazines says
Yup, I love rice and I’m not racist about the stuff. My family members make the same face your hubs does when they eat anything but the white variety though, which is unfortunate for them because it doesn’t stop me from serving brown, black and every color in between. Your bowl looks amazing … I’d have it for breakfast too.
Taylor Kiser says
Thanks Christiane! Maybe I should make him eat brown rice too, you inspired me 😉
Olivia says
This is such a beautiful dish, and what a super food powerhouse! I’ll be adding this to the “must try” meal list! Thanks for sharing on #lifeoftheparty!
Taylor Kiser says
Thanks so much Olivia!
Stephanie+@+Long+Distance+Baking says
I’ve never had black rice! Please don’t disown me?? This is gorgeous though! But to be honest I’d probably eat anything if you smothered it with goat cheese (insert lovey dovey emoticon face here)
Taylor Kiser says
No disowning, just means you need to come to Seattle and try it with me! 😉
Um, me too. Goat cheese is life. Thanks friend!
Shashi+at+RunninSrilankan says
You are so right “you don’t mess with yum” – you just share it 😉 just saying …
I haven’t ever tasted Harissa before – seen it all over the interwebs but never tried it – and spicy is my thing – need it to balance off the sweet I eat 🙂
I have tried black rice and red rice (my mom orders it online and rations off her stockpile like it was gold or something!) I love how you have paired it with roasted pumpkin – “purdy indeed”!
Taylor Kiser says
UM then you NEED to try Harissa if you like a good spice girlfriend, it will change your life!
Thanks lady face! 😀
fabiola@notjustbaked says
This is right up my alley. Simple, tasty, and beautiful.
Taylor Kiser says
Thank you Fabiola!
Diane+{Created+by+Diane} says
This is no only gorgeous, but I’m sure DELICIOUS!
Taylor Kiser says
Thank you Diane!
Marie says
This looks so delicious! Thanks for linking up at the Creative Collection Link Party!
Taylor Kiser says
Thanks for hosting!
Lori+@+RecipeGirl says
This is my kind of dinner – so awesome!
Taylor Kiser says
Thank you Lori!
danielle says
I love black rice…and harissa – yum!!
Taylor Kiser says
Thanks Danielle!
Cisco says
Is there a particular brand of black rice that you use? I ate this rice at a Thai restaurant, but have yet to find that exact one and the one in your pictures looks like it’s the exact one.
Thanks for the help in advance! Great recipe by the way!
Taylor Kiser says
This recipe is quite a few years old and I don’t remember – I am sorry!!