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black rice and beet green salad w/cardamom cilantro dressing

December 26, 2015 By Danielle 2 Comments

rootingthesun.com

a well-needed stretch into the first measured streaks of golden sunlight. a snow-encapsulated world punctuated by coy bird-song, singing ‘I am cold but all is covered’. we got snow! we got it. the quintessential holiday, the picturesque abandon of cozy fireplace for snowmen olympics.  fresh tracks, blinding horizons, evergreen-white pins mapping the hills and chartering a new perspective. a silent beauty that is so contagious that indoor abandonment is well justified.

rootingthesun.com
rootingthesun.com

 rootingthesun.com

rootingthesun.com

often i find myself craving moments of unity in a world of constant motion and hustle. if even just a second-hand break from the goals and desires that move us and move through us. perhaps this is one of the reasons i am so magnetically drawn to the feel of the holidays. it’s something that stops us, shares us, gathers us, and joins us. and when it snows, its all of our snow. for a moment our concerns or thoughts are connected.

rootingthesun.com
rootingthesun.com

wishing sincerely that your immediate holiday was filled warmly with good tidings – and that the warmth continues to radiate.

black rice and beet green salad w/cardamom cilantro dressing
 
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Author: Rooting The Sun
Serves: serves 2-4
Ingredients
  • 1 cup chickpeas cooked/drained & rinsed
  • 1 / 2 tsp olive oil
  • 1 / 2 tsp sesame oil
  • sesame seed

  • 1 cup pre-soaked black rice
  • 2 cups vegetable stock

  • for dressing:
  • 1 / 4 cup olive oil
  • 1 / 2 lemon's juice
  • 2 tbl white wine vinegar
  • 1 tbl dijon mustard
  • 3 / 4 cup cilantro
  • 1 tsp cardamom
  • 1 tsp honey

  • chiffonade of fresh beet greens from 1 bunch of beets
  • 1 pear, sliced thin
  • 1 / 2 red onion, diced
  • 1 / 2 tsp wakame
Instructions
  1. preheat oven to 400 degrees. toss chickpeas with oils and a sprinkling of sesame seed. roast on a sheet pan 15-20 minutes.
  2. meanwhile, in a small sauce-pot bring vegetable stock to a boil and add black rice. lower heat and reduce to a simmer. cover pot with a lid and cook 20-30 minutes, keeping an eye out for tenderness.
  3. to prepare dressing combine oil, lemon juice, vinegar, mustard, cilantro, cardamom, and honey in a food processor and pulse until mixed.
  4. assemble salad with black rice, roasted chickpeas, beet greens, pear, red onion, wakame, and dressing as desired.
3.4.3177

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Filed Under: Salad Tagged With: beet, chickpeas, pear, rice

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Comments

  1. Ksenia @ At the Immigrant's Table says

    December 29, 2015 at 3:47 pm

    What a beautiful way to think of snow – as all of our snow. It will help me get through the next few days, when drudging in the mounds outside seems about as difficult as any Herculean task. Happy winter days to you, Danielle!
    Also, I actually ALMOST had all of the ingredients for this salad! But in the last minute I didn’t grab the beet greens. Any other suggestions for a green to use?
    P.S. – I bought cardoon and am going to make your pasta, minus the pasta (I think celery root would work in its stead). Will let you know how it goes!

    Reply
    • Danielle says

      December 29, 2015 at 10:13 pm

      Happy winter days back to you Ksenia! I totally understand when snow gets hectic and in the way, why does it have to be so damn beautiful! – – For the salad, I am thinking you could probably substitute with chard if you have some! That also has a nice earthy beet flavor to it.

      & please do let me know how the pasta no pasta works (i adore the celery root substitution). i’m very much in love with all things cardoon. ♥

      Reply