Wild Black Rice Salad
Wild Black Rice Salad
  • 1 cup organic wild black rice
  • Pumpkin chopped into small cubes
  • Green vegetable such as broccoli, asparagus or green beans
  • 1/2 cup almonds
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon vinegar (eg. apple cider)
  • Raw honey to taste (about 1 tablespoon)


Boil the rice for around 30 minutes. (You can find wild black rice at most health food stores, markets and other specialty food stores).

Meanwhile, lay pumpkin cubes on an oven tray, sprinkle a little oil, sea salt or rock salt and freshly grinded black pepper over the pumpkin. Place in a hot preheated oven for 20-30 minutes until cooked.

Lay out the almonds on a separate tray and place in the oven for no more than 10 minutes. Steam the asparagus or other green veggies for a few minutes.

Whisk the lemon juice, vinegar, and raw honey in a bowl, gradually adding the oil as you whisk the mixture. Season the dressing with salt and pepper.

Allow the black rice to cool, then mix the rice, pumpkin, almonds, asparagus and dressing together in a large bowl. Season and serve.
"This organic wild black rice salad is a myriad of textures. The lemon dressing gives it a lovely hint of sweet and sour, which complements the crunchiness of the toasted almonds."