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Curried Black Rice Salad

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Curried Black Rice Salad
  • Prep Time 20 min
  • Total Time 50 min
  • Servings 8
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Black rice, also known as purple or forbidden rice, has a nutty flavor and chewy texture and usually turns a shade of deep purple when cooked.

Ingredients

Rice

2/3
cup water
2/3
cup canned reduced-fat (lite) coconut milk (not cream of coconut)
3/4
cup uncooked black rice

Dressing

2
tablespoons fresh lime juice
1
tablespoon finely chopped gingerroot
2
teaspoons curry powder
1
teaspoon honey
1/2
teaspoon vegetable oil
2
cloves garlic, finely chopped

Salad

2
boxes (7 oz each) frozen antioxidant blend vegetables (broccoli, carrots, sweet peppers in garlic olive oil)
1
medium mango, peeled, seed removed, chopped

Directions

  • 1 In 2-quart saucepan, heat Rice ingredients to boiling. Reduce heat; cover and simmer 20 to 25 minutes or until rice is tender and almost all of the liquid is absorbed. Remove from heat; stir and let stand covered 10 minutes.
  • 2 Meanwhile, in large bowl, beat Dressing ingredients with whisk.
  • 3 Cook frozen vegetables as directed on boxes.
  • 4 Toss rice in bowl of dressing. Add Salad ingredients; toss lightly. Serve warm, or cover and refrigerate at least 2 hours to blend flavors.
Tips  

Reduced-fat (lite) coconut milk usually has 50% less fat than regular coconut milk and is thinner in consistency, but still has that wonderful coconut milk flavor.

Need help cutting a mango? Score the skin lengthwise into fourths with a knife, and peel like a banana. Cut the peeled mango lengthwise close to both sides of the seed, then cut into pieces. If you don't have a mango, use a large peach or nectarine instead.

Nutrition Information 
No nutrition information available for this recipe
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