This is one of those recipes that just came together on the go. I assure you that when I started out I didn’t expect that I was going to end up with a black rice, roasted chickpea, kale, cashew salad with a citrus, sesame, mint dressing.
I can tell you that I am extremely happy that I did though. It was so good that I made it again the next night for a friend.
The only thing I knew when I started cooking is that I was going to cook black rice. It was my first time cooking black rice. I am not sure exactly what I expected from the black rice but I definitely didn’t expect what I got.
I was imagining a more robust tough grain that would be difficult to match with flavors. What I got was a soft aromatic inspiring purple toned grain. Once I cooked it and tasted it my mind exploded with tasty ideas of what to do with this rice.
This salad is the result of the evening’s musing.
I had been hearing a lot about black rice and its nutritional benefits, but had never seen it in store or ever tried it. Some are claiming it to be a “superfood”. It’s dark purple and reddish flavonoid pigments mean that black rice is high in antioxidants similar to blueberries and dark cherries. These foods have shown promise in fighting many common diseases.
It’s health benefits are a huge bonus. Black rice has a delicious nutty flavour that I look forward to tasting again. Thankfully it is healthy as well.
I found my black rice at the Montreal Health Food Expo. It was being sold by a company called Elan Bio. Check out their website to see what else they have. They were selling all types of good organic products.
This picture gives you an idea of how big I tear up the kale leaves.
I hope you enjoy this salad. I certainly did.
Black Rice, Roasted Chickpeas, Kale & Cashew Salad
1 cup black rice
2 cups cooked chickpeas, to be roasted
approximately 6-8 kale leaves, removed from stems and ripped up
1/2 cup cashews, chopped
2 shallots, sliced
salt and pepper
juice of 1 tangelo or orange
juice of 1 lemon
2 tablespoons chopped mint
2 tablespoons sesame oil
1 teaspoon maple syrup or agave syrup
Preheat oven to 425F.
Rinse the rice. Cook according to instructions on package. Should be approximately 2 cups of water for 1 cup of black rice. Will take 25-30 minutes to cook. Be sure to keep your eye on the rice. If it runs out of water before the rice is cooked add a little more. A little at a time to be sure not to put too much.
Put the chickpeas in a roasting pan with about a tablespoon of coconut oil and season with salt and pepper. Put in the oven. Roast for 30 mins while the rice is cooking until the chickpeas are brown and a little crispy.
While the rice and chickpeas are cooking add the sliced shallots and a tablespoon of coconut oil to a large frying pan on low heat. Cook for 25-30 minutes stirring regularly until caramelized.
While the rice, chickpeas and shallots are cooking prepare your dressing. Simply combine all the ingredients in a small bowl and whisk together.
Remove rice from heat and set aside. Remove chickpeas from oven and set aside.
Add the cashews to another roasting pan and put in oven for approximately 3 minutes until roasted. Be careful not to burn.
At the same time that the cashews are roasting add the kale to the shallots and mix together. Cover and cook for a few minutes until the kale softens and turns a vibrant green color.
Combine the rice, chickpeas, kale and cashews together in a large bowl and mix together.
You can choose to dress the whole salad or dress individual portions.
Powered by Facebook Comments