Forbidden rice (or black rice) is an absolutely beautiful ingredient to work with. This simple
dish is truly a show stopper for a summer event. The black rice gives just the
right exotic touch to make it seem way more gourmet than it actually is. I love
the bright pops of color against that show even more vivid against the dark
base and of course the delicious sweetness that the mango brings. This dish is
a favorite of my sister who always seems to have the best ideas.
2 C black
rice (or forbidden rice)
3 tri color peppers, diced
1 bunch cilantro, finely chopped
3 lemons zested and juiced
2 mangoes, diced
EVOO
3 tri color peppers, diced
1 bunch cilantro, finely chopped
3 lemons zested and juiced
2 mangoes, diced
EVOO
1 tsp Honey
Salt
*for a hit
of spice add a dash of Sriracha to the dressing
Cook black rice in salted water in a rice cooker. I do a 1/1 ratio because for this dish I prefer the rice to be a little on the crunchy side. Add chopped cilantro, diced mangoes (reserving about ½ of one), lemon zest, and peppers to the rice and toss. For the dressing you will add blend the remainder of the mango, lemon juice and honey until the mango is fully processed. Slowly stream about ¼ c of EVOO in until the mixture thickens. Toss the salad in dressing, garnish with additional cilantro and serve.
Cook black rice in salted water in a rice cooker. I do a 1/1 ratio because for this dish I prefer the rice to be a little on the crunchy side. Add chopped cilantro, diced mangoes (reserving about ½ of one), lemon zest, and peppers to the rice and toss. For the dressing you will add blend the remainder of the mango, lemon juice and honey until the mango is fully processed. Slowly stream about ¼ c of EVOO in until the mixture thickens. Toss the salad in dressing, garnish with additional cilantro and serve.
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