I’ve said it before and I’ll say it one million times more. Fall food is THE BEST! Don’t get me wrong, I love summer and all of its sweet fruits, berries and grilled street corn. But when it comes down to it, for me, fall is where it’s at. Bring on the persimmons and pomegranates (could live off this duo) and the bounty of root veggies and this girl is in food heaven/coma!
This past weekend I stopped by my local farmers market was was ecstatic when I saw the first of the seasons persimmons piled next to the most beautiful deep red pomegranates. I took both home and in between eating fistfuls of pomegranate seeds and slices of persimmon I decided I best be coming up with a recipe for these two…
So here you have it. Black rice salad with persimmon, mulberries, toasted nuts, a sprinkle of pom seeds and a splash of a tasty lemon curry vinaigrette. The sweet fruit balances out the spice of the dressing and tossed with fresh parsley, the whole salad comes together for a party in your mouth.
Black Rice and Persimmon Salad:
– 1 cup black rice
– 2 cups water
– pinch of salt
– 1 cup parsley, roughly chopped
– 1/3 cup cashews and almonds, toasted and chopped
– 1/4 cup pomegranate seeds
– 1/4 cup mulberries
– 2 persimmons, skin removed and sliced
– 3 scallions, chopped
– 1/4 cup champagne vinegar
– 1/2 cup extra virgin olive oil
– juice from 1 lemon
– 1/2 tablespoon honey
– 1/2 tablespoon curry powder
– salt and pepper
– In a pot combine rice, water and a pinch of salt. Bring to a boil, turn down to medium/low with lid on and cook for 25 minutes. Once rice is cooked, fluff with a fork then take a paper towel and place between the pot and lid. Let sit for at least 10 minutes. The paper towel will absorb any extra moisture.
– Toast almonds and cashews in a dry sauté pan until just beginning to brown
– In a sperate bowl combine the juice from 1 lemon, vinegar, oil, curry powder and honey. Mix well. Add salt and pepper to taste.
– Combine rice, parsley, nuts, pomegranate seeds, mulberries, persimmon and scallions in a bowl. Toss with lemon curry vinaigrette. Serve cold or at room temperature.