Black rice salad with roasted carrots, shallots and ricotta

Black rice salad with roasted carrots, shallots and ricotta
  • Serves icon Serves 6
  • Time icon Hands-on time 1 hour, plus 30 minutes soaking

Serve this black rice salad as a vegetarian main or side. The dollops of creamy ricotta dotted on top add a richness that will have your guests begging for seconds!

Nutrition: per serving

Calories
392kcals
Fat
14.8g (3.2g saturated)
Protein
10.1g
Carbohydrates
45.6g (13.8g sugars)
Fibre
6.3g
Salt
0.8g
Calories
392kcals
Fat
14.8g (3.2g saturated)
Protein
10.1g
Carbohydrates
45.6g (13.8g sugars)
Fibre
6.3g
Salt
0.8g

Ingredients

  • 400g banana shallots, halved
  • 400g baby carrots
  • 3 garlic cloves, peeled
  • Grated zest and juice 1 lemon
  • Bunch fresh thyme
  • Olive oil for roasting and frying
  • 2 tbsp runny honey
  • 1 litre vegetable stock
  • 250g Italian black venere rice (we used Gallo), soaked in cold water for 30 minutes
  • 200ml dry white wine

For the dressing

  • 2 tbsp sherry vinegar
  • 2 tbsp runny honey
  • 4 tbsp extra-virgin olive oil

To serve

  • Bunch each fresh mint, parsley and basil, most roughly chopped, a few whole leaves kept for garnish
  • 50g wild rocket
  • 80g ricotta

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Put the shallots, carrots, garlic, lemon zest and juice and the thyme in a roasting tin. Drizzle generously with oil, then drizzle with the honey and toss to coat. Roast for 25-30 minutes until the carrots are sticky, golden and tender.
  2. Meanwhile, warm the stock gently in a pan. Heat a glug of oil in a large deep saucepan and add the rice. Fry gently for a few minutes, then turn up the heat and add the wine. Bubble for 3-4 minutes to reduce, then gradually add the stock, a ladle at a time, stirring often, until the stock has been absorbed and the rice is tender (40-45 minutes).
  3.  Leave the rice and veg to cool for 15 minutes until just warm.
  4. Meanwhile, make the dressing. Whisk the vinegar with the honey, then gradually whisk in the oil. Season.
  5. To serve, toss the rice, roasted veg and salad dressing together. Season, then stir in the herbs and rocket. Arrange on a serving platter, dot with the ricotta and garnish with a few herb leaves.

delicious. tips

  1. Chill a simple Italian white – a pinot grigio or soave.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

0 votes

Reviews

Share your thoughts...

Rate & review

Rate

0 votes

Subscribe to our magazine

HALF PRICE OFFER! Subscribe to delicious. for £13.80 for 6 issues

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine