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Vitamin-rich red rice salad

Sans lactose Emile NoëlMilk-free Sans oeufs Emile NoëlEgg-free végétarien Emile NoëlVegetarian Sans gluten Emile NoëlGluten-free

Quantities: Serves 4 |  Preparation Time: 40 min |  Cooking time: 30 min |  Time to rest: 30 min


  • 200 g of red rice
  • ½ a pomegranate
  • 2 carrots
  • 1 raw beetroot
  • 150 g of tinned chickpeas
  • 1 teaspoon of ground cumin
  • 4 blood oranges


– Put the red rice in a saucepan of cold water and bring to the boil. Cook it for 25 minutes after the water boils. The grains of rice should be tender, while keeping a little bit of bite.
– Drain and allow to cool for 30 minutes.
– Remove the seeds from the pomegranate.
– Peel the carrots and the beetroot, then grate them finely.
– Drain the chickpeas, and cook them for a few minutes in a frying pan over a high with olive oil and cumin.
– Peel 3 oranges and cut them into slices.
– Into a large bowl, pour the rice, chickpeas, pomegranate, carrots, beetroot and orange slices. – Mix well.
– Squeeze the juice from the last orange.
– Put the orange juice into a bowl with the flax seed oil, tamari sauce, salt and pepper. Emulsify and pour over the salad.
– Sprinkle the salad with the mix of chopped fresh herbs. Let it rest for 30 minutes in the refrigerator before eating.

Recipe © C’est ma food

Lin salade rouge hiver Emile Noël

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