This black rice salad recipe is topped with roasted pumpkin, harissa, and goat cheese for a delicious, flavorful, gluten free and healthy fall meal!
Course Dinner, Main Course
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 8People, as a side
Pinch of salt
For the pumpkin:
4CupsPeeled Pumpkinchopped into 1/2 inch cubes (about 1 small pie pumpkin)
For the pepitas
Pinch of salt
1/2CupCilantroroughly chopped (or to taste)
Additional Harissa,for garnish
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.