Black Rice, Tamari Pork, and Roasted Pumpkin Salad

Sweet roasted pumpkin, delicate tamari-marinated pork, and nutty black rice come together in this filling and healthy salad. Full of strong tastes and vivid colors, this meal is both filling and healthy, making it ideal for a well-balanced lunch or supper.

Recipe Overview

Ingredients

For the Salad:

• One cup of washed black rice
• Two cups of water or vegetable stock
• Peeled and diced, 500g of butternut pumpkin
• Two teaspoons of olive oil
• To taste, add salt and pepper.
• Two cups of baby spinach
• Half a cup of pomegranate seeds
• Almonds, toasted: ¼ cup, sliced

For the Tamari Pork:

• 500g of pork tenderloin, trimmed
• Three tablespoons of tamari (gluten-free soy sauce)
• One spoonful of honey
• Garlic: two minced cloves
• One teaspoon of sesame oil
• One teaspoon of grated ginger

For the Dressing:

• Three teaspoons of olive oil
• Double teaspoons of lime juice
• One teaspoon of honey
• To taste, add salt and pepper.

Instructions

Step 1: Cook the Black Rice

1. Put the black rice and vegetable stock or water in a medium pot.
2. Once it reaches a boil, lower the heat to a simmer, cover, and cook for 30 to 35 minutes, or until the rice is soft and the liquid has been absorbed.
3. Take off the heat, use a fork to fluff, and let cool.

Step 2: Roast the Pumpkin

1. Put parchment paper on a baking pan and preheat the oven to 200°C (400°F).
2. Add salt, pepper, and olive oil to the pumpkin cubes.
3. Evenly distribute on the baking sheet, then bake for 25 to 30 minutes, or until soft and golden brown.

Step 3: Marinate and Cook the Pork

1. To create the marinade, combine the ginger, sesame oil, honey, garlic, and tamari in a bowl.
2. Let the marinade remain for 15 to 20 minutes after coating the pork tenderloin.
3. Heat a skillet or grill pan over medium-high heat. The pork should be cooked thoroughly and caramelized after 4–5 minutes of searing on each side (internal temperature of 145°F/63°C).
4. After five minutes of resting, cut the pork into thin medallions.

Step 4: Make the Dressing

1. Mix the olive oil, lime juice, honey, salt, and pepper in a small bowl. Taste and adjust the seasoning.

Step 5: Assemble the Salad

1. Put the baby spinach, roasted pumpkin, and cooked black rice in a big bowl.
2. For crunch and sweetness, add roasted almonds and pomegranate seeds.
3. Place tamari pork pieces on top.
4. Pour over the dressing and gently toss to mix.

Tips for Best Results

• To make assembling easier, cook the black rice in advance and keep it chilled.
• Use grilled tofu or tempeh in instead of the pork for a vegetarian alternative.
• For a creamy touch, scatter goat or feta cheese on top.

Nutritional Benefits

• Black rice: Rich in fiber, vital minerals, and antioxidants.
• Vitamins A and C, as well as beta-carotene, are abundant in pumpkin.
• Tamari Pork: Full of protein and flavorful without gluten.

Serving Suggestions

This salad may be served cold or warm, making it suitable for any time of year.

For a cool beverage, pair with sparkling water that has been flavored with lime and mint.

Savour the tasty and nourishing Black Rice, Tamari Pork, and Roasted Pumpkin Salad—a visually attractive and delectable dish!