Jewelled black rice salad with labne and pomegranate dressing

1 cup SunRice Black Rice
500g carrots
1 red onion, cut into 8 wedges
1½ tbsp cumin seeds, coarsely crushed
½ tsp salt
2 tbsp olive oil
⅓ cup pistachio nuts, lightly roasted, coarsely chopped, plus extra to serve
⅓ cup dried cranberries (craisins)
½ cup coarsely chopped parsley, plus extra to serve
½ cup coarsely chopped mint, plus extra to serve
⅓ cup pomegranate seeds, plus extra to serve
150g marinated labne, torn into chunks (see Note)

¼ cup olive oil
1 tbsp lemon juice
1 tbsp pomegranate molasses (see Note)
1 clove garlic, crushed
1 tsp sugar
½ tsp salt
ground black pepper

Place all dressing ingredients in a screw top jar and set aside.

Cook rice according to directions on pack. Place in a mesh sieve and rinse under cold running water. Drain well. Spread onto a tray to cool.

Meanwhile, preheat oven to 200°C. Cut carrots in half lengthways, then into chunks. Place in a baking pan, along with onion. Sprinkle with cumin and salt and drizzle with olive oil, then toss to coat. Roast 40 minutes or until vegetables are tender, stirring halfway through cooking time. Set aside to cool.

Place rice in large bowl. Add roasted vegetables and all remaining ingredients, except for labne. Toss gently.

Shake dressing and pour over salad. Toss gently. Place on a serving platter or in a shallow bowl. Top with labne, extra herbs, extra pomegranate seeds and extra pistachio nuts.


  • Honey can be used to replace pomegranate molasses.
  • Use Persian feta in place of labne.