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Black rice salad

Servings 4


  • 250 grams black rice
  • 800 ml vegetable broth
  • 1 large onion, chopped
  • 3 tbsp olive oil
  • 200 grams button mushrooms, sliced
  • 1 clove garlic, minced
  • 3 tbsp raisins
  • 2 celery stalks, sliced
  • 1/2 cup almonds
  • grated peel and juice of 1 organic lemon
  • Salt and black pepper


  1. Heat 2 tbsp olive oil in a pan and add onions. Fry until translucent. Add the black rice and fry for a couple of minutes. Add vegetable broth, cover and let simmer for about 1 hour. Sir in between.
  2. In the meantime roast almonds in a pan, add remaining olive oil, garlic and mushrooms. Fry for 2-3 minutes and take off of heat.
  3. In a serving bowl mix black rice, raisins, celery, lemon peel and juice and the mushroom-almond mixture.
  4. Season with salt and black pepper and serve. It goes great as a side dish along with some veggies.