Tag: black rice

Black Rice, Squash and Pomegranate Salad

Melissa King 4 Comments

I love salads all year round.  In fact, the majority of the meals I eat are salads.  I know, boring right?  In the winter months, I just try to create heartier versions.  This meal was inspired by my Wheat Berry Salad with Cranberries.  I wanted to create a gluten free version of that.  So here you go.

 

Black Rice, Squash and Pomegranates - My Whole Food Life

 

This is a meal that will keep you full for quite some time.  It also makes about 4-5 servings.  I love the earthy and nutty flavor of black rice.  You can also use wild or brown rice.

 

Black Rice, Squash and Pomegranate Salad

Black Rice, Squash and Pomegranate Salad

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Prep Time 15 min Cook Time 45 min

Ingredients

  • 3 cups cooked black rice
  • 2 cups butternut squash cubed
  • 1/2 cup pomegranate seeds
  • 2 T fresh parsley chopped
  • 1 tsp fresh thyme
  • 2 T apple cider vinegar
  • 1 T olive oil (optional)
  • Juice of 1/2 an orange or 1/4 cup orange juice
  • salt to taste

Instructions

  1. Preheat oven to 400.
  2. Peel and chop the butternut squash into cubes.
  3. Place it onto a greased baking sheet with a little salt.
  4. Roast in the oven for 45 minutes.
  5. Once the rice and squash are cooked and cooled, add them to a bowl with the remaining ingredients.

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Recipe Notes

This makes about 4-5 servings and should last in the fridge for at least a week. Enjoy!

Wheat Berry Salad with Cranberries

Melissa King 23 Comments

On Memorial Day, my daughter wanted to have a picnic at the park.  It was kind of impromptu, so we stopped by Whole Foods to pick up a few things.  One thing we got was this delicious salad with wild rice and kamut.  I decided right there that I would have to create my own version.

wheat berries watermark

I used wheat berries and black rice instead of kamut and wild rice.  It turned out even better that way.  This is perfect for summer.  If you have never had wheat berries, they have a nutty flavor that goes perfect with the long grain black rice.  This is the kind of meal that will keep you full for quite some time.  Since it contains wheat berries and black rice, it could be a complete meal as well.

Wheat Berry Salad with Cranberries

Wheat Berry Salad with Cranberries

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Prep Time 10 min Cook Time 30 min

Ingredients

  • 2 cups wheat berries
  • 7 cups water
  • 1 cup long grain black rice
  • 1/3 cup dried cranberries
  • 2 T fresh thyme
  • 2 T fresh parsley
  • 1/4 cup apple cider vinegar
  • Juice from 1 large orange or 1/4 cup orange juice
  • 2-3 T oil (I used avocado oil)
  • salt to taste

Instructions

  1. Put the 2 cups of wheat berries and 7 cups of water in a large pot on the stove. 
  2. Bring to a boil and then turn down, cover and simmer until all the liquid has been absorbed.
  3. Cook the rice according to the package instructions.  You can even do both of these steps a day ahead if you like.  I did that myself. 
  4. Once the rice and wheat berries are cooled, add in the thyme, parsley, cranberries and salt. 
  5. In a small bowl, mix the remaining ingredients together to make a dressing. 
  6. Pour the dressing over the dry ingredients and mix well.

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Recipe Notes

This makes at least 4-5 good sized portions. Enjoy!