There's something incredibly striking about black rice. Look how it makes the other colors pop!

If you're not familiar with it, black rice (also called Forbidden Rice) has a slightly chewy texture and nutty flavor. Paired with some roasted sweet potato, tart pomegranate seeds, lots of fresh, fragrant parsley, and a squeeze of fresh orange juice, it creates the perfect fall salad or side dish, and a nice break from the pumpkin mania that sweeps the country at this time of year.

I've opted to keep it pareve, but you could absolutely crumble some feta cheese into this if you wanted to make it dairy.


  • 1 cup black rice
  • 1 sweet potato, cubed
  • 2 tbsp. oil
  • 1 tsp. kosher salt
  • ½ tsp. garlic powder
  • ½ tsp. paprika (use smoked paprika if you have it)
  • ½ cup pomegranate seeds
  • ½ cup loosely packed fresh parsley leaves
  • 1 orange


  1. Cook black rice (I used short grain) according to the directions on the bag.
  2. Toss the cubed sweet potato with the oil, salt, garlic, and paprika. Spread out on a baking sheet in a single layer and bake uncovered at 400°F until the bottoms are crisp and the middles soft, approximately 25-30 minutes.
  3. Pick the parsley leaves from the stems and wash well.
  4. To serve: Mix the black rice, roasted sweet potato, parsley leaves and pomegranate seeds together. Cut the orange in half and squeeze teh juice over the dish before serving.
  5. Tastes best warm, but good at room temperature too.

Serves: 6