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Black rice salad with roasted carrots, shallots and ricotta

Name: Black rice salad with roasted carrots, shallots and ricotta
Yield: Serves 6
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

Published: 4 Oct 18
Updated: 18 Mar 24

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!

Check out more filling salad recipes.

Easy
June 2018

Test kitchen approved

Serves 6
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!

Check out more filling salad recipes.

Vegetarian recipes

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

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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

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Method

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.
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).
Leave the rice and veg to cool for 15 minutes until just warm.

Meanwhile, make the dressing. Whisk the vinegar with the honey, then gradually whisk in the oil. Season.
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.