Ingredients
- 2 cups water
- 1 cup uncooked black rice
- 1 pinch salt
For the pumpkin:
- 4 cups pumpkin peeled and chopped into 1/2-inch cubes (about 1 small pumpkin)
- 2 tablespoons olive oil
- 1 tablespoon harissa paste
- 1/2 teaspoon garlic minced
- 1 pinch salt
For the pepitas:
- 1/4 cup pepitas
- 1/2 teaspoon olive oil
- 1 pinch salt
For the salad:
- 1 tablespoon cumin seeds
- 1/2 cup cilantro roughly chopped (or to taste)
- 2 ounces goat cheese crumbled
- Additional harissa paste to taste
- Salt to taste
Instructions
- Begin by combining the water and the black rice in a large saucepan with a pinch of salt. Bring to a boil and then turn heat down to low, cover, and simmer until all the water is absorbed, about 45 minutes to 1 hour. Let stand for 15 minutes, without stirring, and then gently fluff with a fork.
- While the rice cooks, preheat your oven to 400℉.
- 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 to 15 minutes.
- 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 1 minute or so. Transfer them to a chopping 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, pepitas, cilantro, and goat cheese and taste. Mix in more harissa or salt if desired.