Black rice & black bean salad with balsamic beets, roast butternut, feta & pumpkin seeds – Dianne Bibby

Dianne Bibby's Black rice & black bean salad with balsamic beets, roast butternut, feta & toasted pumpkin seeds

Dianne Bibby’s Black rice & black bean salad with balsamic beets, roast butternut, feta & toasted pumpkin seeds

Dianne Bibby says, “Some things are just best together, like Sonny and Cher or basil and tomato.  Clamouring for a spot is butternut and beetroot.  These two have become quite inseparable, like BFF’s. No surprises here.  But wait, there’s more…… What if we mix it up with nutty black rice, black beans, salty feta and toasted pumpkin seeds?  To give this salad some real attitude, add a generous dousing of honey and red wine vinegar dressing, infused with fragrant basil and parsley.  Supreme deliciousness! Be kind to your body and make this salad!”

Serves 4 as a main

1/2 cup black rice
400g tinned black beans, rinsed and drained
2 tablespoon olive oil
1 small butternut, peeled and cut into chunks
5-6 raw beets
1 tablespoon balsamic glaze (not the vinegar)
100g feta, crumbled
1/4 cup toasted pumpkin seeds

For the dressing
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon honey
1/2 teaspoon salt
black pepper
a large handful of each, flat leaf parsley and basil, finely chopped

Rinse the black rice thoroughly to remove excess starch and any loose husk shells. Place in a saucepan and cover with 2 cups of water and a generous pinch of salt. Boil for 20 minutes. Check that the rice is tender and then rinse under cold, running water. Drain well.

In the meanwhile, preheat the oven to 200º C. Place the butternut on a large, lined baking sheet and drizzle with 2 tablespoons olive oil. Season well with salt and black pepper. Roast for 45 minutes until tender and the edges of the butternut are nicely coloured.

If you’re using fresh beetroot, wash the beets well to remove excess grit. Place in a deep saucepan, cover with water and simmer for 50-60 minutes until fork tender. Drain, cool and peel. Quarter the beets and toss in the balsamic glaze. Set aside.

For the dressing, place all the ingredients in a jam jar and shake together.

To assemble the salad, mix together the rice and black beans. Pour half the dressing over and toss to coat. Nestle the beetroot and butternut on top of the rice, crumble over the feta and scatter with the pumpkin seeds. Drizzle the remaining dressing over and finish with freshly ground black pepper.

Michael’s wine recommendation – CLICK HERE

Diemersfontein Carpe Diem Viognier Reserve 2014

Diemersfontein Carpe Diem Viognier Reserve 2014

Dianne Bibby

Dianne Bibby

Dianne Bibby is a former fashion designer, turned food enthusiast and avid cook. At 36 she hung up her fashionable hat, tied on her kitchen apron and started on a new culinary journey.

Her kitchen is a creative gathering place where meals are shared with family and friends, celebrating life and nurturing our connectivity. For Dianne food is relational and pivotal to the way in which she expresses love, care and hospitality. Currently she spends most of her time developing recipes and teaching group cooking classes.

Says Dianne, “My food philosophy is relatively uncomplicated with inspiration being drawn from diverse global food trends and seasonal produce. My recipes are not exclusively tied to any particular food preference but rather an exploration of all foods that are vibrant and fresh.”

Dianne hopes that you will be motivated and inspired to try something new, making the time you spend in the kitchen deeply satisfying and rewarding.

She’d love to hear from you – CLICK HERE

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January 29th, 2015|Categories: Recipes|Tags: , , |