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Stir Fry Salad with Black Rice

How to make How to make Stir Fry Salad with Black Rice by Kavitha Mantha





  • ¼ cup Black Rice
  • 1 cup Raw Pumpkin Juliennes
  • 1 cup Shredded Cabbage
  • 6-8 pods of Garlic
  • 2 tbsp Safflower Oil
  • 2 tbsp of Sunflower Seeds
  • ¼ cup Chopped Garlic Scapes
  • 1 tsp of lemon juice
  • Salt and pepper to taste
  • Place the Black Rice in a heavy bottomed dish and add 2 cups of water. Cover with a lid and let boil for 8-10 minutes.
  • Start cutting thin long julienne of pumpkin and shred the cabbage. You can dice the garlic into small pieces or just smash them and set aside.
  • Check on the rice after 10 minutes. At this point, most of the water would have evaporated. Even if a little is left, turn the gas off and leave the dish with the lid on for an additional 10 minutes. The rice will continue to bloom in the heat. It will taste al-dente (a little under done) but all grains will be loose and separate.
  • Once your veggies are chopped at the rice is cooled, place a wok on high flame. Add the oil and garlic and pumpkin and toss until brown. Add the rice, lemon juice, salt and pepper. Toss for two minutes. Add the cabbage and turn the heat off. Add the Sunflower Seeds into the mix and serve onto a plate. Top with diced garlic scapes and enjoy.


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