For the salad:
1 cup black, 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

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  1. In a medium-sized saucepan bring the vegetable stock to a boil over high heat.
  2. Add the rice, stir, and cover with a lid. Reduce the heat to simmer and cook for 115 - 20 minutes or until al dente.
  3. Remove black rice from heat and drain then set aside to cool.
  4. Add the pomegranate molasses, vinegar, mustard, honey and olive oil to a small mixing bowl and season to taste. Whisk to combine.
  5. In a large mixing bowl add all of the vegetables, plums, parsley, dill and cooled black rice.
  6. Pour over the dressing and toss to coat.
  7. Serve in a large bowl or platter.