Black Rice and Plum Salad with Pomegranate Molasses Dressing

Thursday, 31 January 2019 2:35:00 pm Pacific/Auckland

This colourful salad makes perfect use of those in season ripe plums. We love to serve this with BBQ or grilled prawns, lamb kebabs or even sausages. 

Serves: 4-6

Prep time: 30 mins

Cook time: 20 mins


1 cup Organic black rice, rinsed in cold water
750ml vegetable stock
1 carrot, peeled, finely shredded
1 yellow capsicum, deseeded, finely sliced
1 red capsicum, deseeded, finely sliced
1 small red onion, peeled, finely sliced
2 celery stalks, finely sliced
6 plums, de-stoned, diced
6 radishes, thinly sliced
10g fresh Italian parsley, roughly chopped+
5g fresh dill or fennel, roughly chopped


For the dressing:

1 ½ tablespoon Pomegranate Molasses
1 tablespoon Red Wine vinegar
½ tablespoon Dijon mustard
½ tablespoon liquid honey
3 tablespoons olive oil



In a medium-sized saucepan bring the vegetable to a boil over high heat.

Add the rice, stir, and cover with a lid.

Reduce the heat to simmer and cook for 15-20 mins or until al dente.

Remove black rice from heat and drain, set aside to cool

Add the pomegranate molasses, vinegar, mustard, honey and olive oil to a small mixing bowl, season to taste and whisk to combine.

In a large mixing bowl add all the vegetables, plums, parsley, dill and cooled black rice.

Pour over the dressing and toss to coat.

Serve in a large bowl or platter

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