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This muhammara is a roasted pepper based purée that is simple, seasonal, and so delicious to pair with the beet and rice salad. Traditionally, it is a Syrian roasted pepper, walnut, and pomegranate relish/dip for bread or meat but of course, we left all of that out in order to let its flavors truly shine.

Wild Rice and Beet Salad with Muhammara Bean Purée [Vegan, Gluten-Free]

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What Ingredients Do You Need To Make Wild Rice and Beet Salad with Muhammara Bean Purée [Vegan, Gluten-Free]

To Make the Salad:
  • 1 cup wild rice
  • 5 beets: tops and bottoms removed
  • 1 teaspoon ground cumin
  • 1 tablespoon apple cider vinegar
  • 1/2 an onion, quick-pickled
  • 1/2 cup minced cilantro
  • 1/2 teaspoon sea salt
  • Black pepper and Black-truffle salt (optional) to taste

To Make the Muhammara:

  • 9-ounces roasted red or orange peppers
  • 3/4 cup toasted walnuts
  • 2 garlic cloves
  • 2 tablespoons white wine vinegar
  • 4 teaspoons pomegranate molasses
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika (smoked or regular)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon sea salt

To Make the Muhammara Bean Purée:

  • 1/2 batch Muhammara
  • 1 1/2 cups cooked white beans or 1 can, drained and rinsed

How To Make Wild Rice and Beet Salad with Muhammara Bean Purée [Vegan, Gluten-Free]

To Make the Salad:
  1. To sprout the rice, start early in the day of cooking by measuring out 1 cup of wild rice, rinse well, and then soak in a 1-quart jar with 2 cups water in a warm oven on the lowest setting for about 6 hours. It will be ready when it has bloomed and the grains have become fluffy and open. Then, to cook, rinse and drain again, and bring to a boil in a small pot along with 1 1/2 cups water. Turn down, cover and steam for about 40 minutes or until all the water is absorbed.
  2. While the rice is cooking, roast the beets by wrapping them in foil, and placing in the oven for about 40 minutes. They will be ready when they can slice through easily with a knife or fork.
  3. To prepare the salad, slice the beets thinly and add, along with the quick-pickled onions, cumin, cilantro, and vinegar, salt(s), and pepper to taste.

To Make the Muhammara:

  1. In a food processor, puree all the ingredients and then taste, and adjust seasonings. Add additional salt and pepper as needed.

To Make the Muhammara Bean Purée:

  1. Leave half the muhammara in the processor, reserving the other half for another use. Add in the white beans and purée until smooth. Spoon into a small dish and heat gently on the stove or in the microwave to serve.

Notes

To serve, place a big spoonful of muhammara bean purée, moon-swiped over the half in a chef’s half pirouette and then heaps of the rice spooned atop.

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


About The Author

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Rebecca Fallihee

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My name is Rebecca and I live in the Willamette Valley of western Oregon. After spending my childhood summers picking green beans and never-ending ground cherries in my mother’s vegetable patch and then learning my around the kitchen, I have been dedicated to good food and the story and people behind it. I’m drawn to eating foods that are deliciously healthy, locally-sourced, simple, and seasonal. In addition to cooking and blogging, I am a runner, writer, gardener, educator, and nutrition enthusiast. On my blog, Eggplant and Olive, I share life lessons to fuel my literary calling and plant-based meals that are always gluten and dairy-free.

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