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Black Rice Spring Salad

Black Rice Spring Salad

Recipe by The Vegan Option

A fresh, fruity and sunny dish – perfect for those longer days of the year!

25 mins

2-4 people


2 cups of Mr Organic Italian Venere Black Rice
1 Courgette
1 cup of Yellow Cherry Tomatoes (any other colour is great too!)
1/4 of Mango
4-5 Strawberries
2-3 Radishes
1 cup of Fresh Spinach
1 red Onion
1 cup of Pomegranate Seeds
1/2 cup of Mixed Seeds and Pistachios
Fresh Lime and Lemon Juice
Black Pepper and Salt
Mr Organic Extra Virgin Olive Oil


1. Soak the rice overnight or for a few hours then rinse before cooking. This will help to reduce the cooking time.

2. Heat a saucepan over medium-high heat and place 1-1.5 cups of water for every cup of rice. This rice does not absorb liquids and puff up like other varieties, so careful with adding too much water. If its not enough, you can always add it later. Bring the water to boil then turn the heat to low, cover the rice and cook for 20-30 minutes (or 50-60 if unsoaked). Once ready, drain it and let it cool down.

3. Slice and roast the onion with salt and pepper for about 15 minutes.

4. Chop and shape the courgette, strawberries, radish, and mango as you prefer.

5. In a large bowl, mix lemon and lime juice, salt, black pepper and extra virgin olive oil. Add the rice, roasted onions, pomegranate, pistachios, mixed seeds and all the other ingredients; combine thoroughly.

6. Let sit for minimum 30 minutes before serving, chilled or at room temperature.

7. Enjoy!

Products needed

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