Black rice salad with roasted vegetables and creamy herbs pesto

The black rice salad is an easy, healthy, and super tasty recipe. The creamy herb pesto gives the salad extra taste and consistency. You can use different vegetables, creating different versions in each season.

By adding chickpeas, it can become a balanced single dish. If you cannot find black rice, use Basmati rice for this recipe.

ingredients

300g black rice
200 g carrots
150 g courgettes
150 g bell peppers
50 g blanched almonds
30 g rocket
20 g parsley
5 g basil
50 g extra virgin olive oil
10 g vinegar (umeboshi vinegar)
salt and pepper to taste

Method

Cook the rice in cold water using a ratio of one part rice to three parts water, adding a few basil leaves. Bring to a boil, then add salt and continue cooking over medium heat until the rice is “al dente.” The exact cooking time will depend on the type of rice used. Let the rice cool.

Wash the vegetables and cut them into small dice. In a bowl, season each vegetable separately with oil, salt, pepper, and a splash of vinegar.

Arrange the vegetables separately on a baking tray lined with parchment paper and bake in a preheated oven at 180°C for 10-15 minutes. Allow the roasted vegetables to cool.

Toast the coarsely chopped almonds in a non-stick pan until they turn golden brown. Add a pinch of salt.

In a blender or food processor, blend the rocket, parsley, basil, a few toasted almonds, plenty of olive oil, salt, pepper, and a dash of vinegar to make the pesto.

Once the rice has cooled, rinse it thoroughly under running water, making sure to drain it well. Continue rinsing until the water runs clear.

Toss the cooled rice with the prepared pesto and roasted vegetables. Adjust the seasoning with extra oil, salt, and pepper if needed.

Before serving, sprinkle the toasted almonds on top.

I am Valeria Degiovanni. I am a cooking teacher and private chef specialising in plant-based and vegetarian cooking. Since 2016 I am the owner of RosaRegina, offering cooking services and classes. I am based in Asti, between Langhe and Monferrato, and I am rediscovering typical vegan and vegetarian recipes from the Piedmontese farming tradition and teaching them to tourists. I want to spread the idea that plant-based and vegetarian cooking is healthy, full of taste and joyful.