Black Rice & Pomegranate Salad

Servings 4 serves


  • 1 cup rinsed black rice
  • 2 cups bone broth or vege stock/water for vegan
  • 1 green apple chopped into matchsticks
  • 1 pomegranate seeds removed
  • 1/2 cup chopped parsley
  • 1/2 cup chopped mint
  • 1/2 cup blanched almonds lightly toasted if you CBF
  • Juice 1 lime
  • 2 tbs sesame oil or olive oil
  • 2 tbs apple cider vinegar
  • 1 tsp raw honey


  1. Cook your rice via absorption in bone broth then set aside to cool. Ideally this is best made the day before and popped in the fridge to cool overnight.
  2. Add the sesame oil, apple cider vinegar, honey and lime to a small jar with a lid and shake well to combine or mix well in a small bowl and set aside. 

  3. Add rice, pomegranate, herbs, apple, almonds to a salad bowl and pour over the dressing. Toss well to combine.