Curry Forbidden Rice Salad

A healthy source of fiber and protein, Black Forbidden Rice was once reserved for only the emperors of China, but now you can find it on Amazon.  Sweet mango plays with spicy curry in this, oil-free, gluten-free vegan salad recipe.

MEDIUM          Servings: 6       Ready In: 25 minutes

Curry Forbidden Black Rice Salad - Healthy, Gluten-Free, Oil-Free, Spicy, Plant-Based, Vegan Protein

Curry Forbidden Black Rice Salad - Healthy, Gluten-Free, Oil-Free, Spicy, Plant-Based, Vegan Protein

Ingredients


2 tbsp. coconut flake
3/4 cup black forbidden rice
1/2 medium red onion, diced
2 scallions, thinly sliced
1 medium red bell pepper, seeded and diced
1 medium mango, diced
2 tsp. fresh chopped cilantro
2 tsp. rice wine vinegar (unseasoned)
1 tbsp. lime juice
2 tsp. grated ginger
1 tsp curry powder
1 juice orange, juiced
1/2 tsp. salt


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Curry Forbidden Black Rice Salad - Healthy, Gluten-Free, Oil-Free, Spicy, Plant-Based, Vegan Protein

Procedure

Gather ingredients 

To toast coconut: Toast coconut flake at 350 7-10 min, till golden brown. 

To cook rice: Place rice in a pot with 2 cups of water. 
Cover, bring to a boil and simmer until rice is tender, about 20 minutes. 

To make the salad: Meanwhile, dice red onion, scallions, and bell pepper. 
Pit the mango. 
To dice, first use a large spoon to scoop the mango flesh out of the skin. 
Then dice into bite-sized pieces. 
When rice is done, drain and rinse under cold water to stop the cook. 
Combine rice with all of the other ingredients in a large bowl.
Toss well and taste to adjust seasoning.
 It's best if left to sit overnight as the flavors will continue to develop.
 

Chef's Tips: You can find black forbidden rice in most health foods stores or online. It is higher in protein and fiber than brown rice.  The Chinese emperors prized this black rice for its extra nutrition, giving it the name "forbidden".  You can also substitute with brown basmati rice or quinoa. 

Yield: 6 cups


Step-by-Step Photos:

Nutrition Facts

Serving size: 1/4 of a recipe (about 1 1/2 cups)

Calories 259.16
Calories From Fat (21%) 55.41
% Daily Value
Total Fat 6.52g 10%
Saturated Fat 4.69g 23%
Omega-3 Fatty Acids g
Omega-6 Fatty Acids g
Cholesterol 0mg 0%
Sodium 299.78mg 12%
Potassium 377.66mg 11%
Total Carbohydrates 47.95g 16%
Fiber 4.83g 19%
Sugar 9.8g
Protein 4.87g 10%
Calcium 66.58mg 7%
Iron 33.37mg 185%
Vitamin A 1625.83IU 33%
Vitamin C 1.84mg 3%


Chef Katie Simmons will guide you on to choose a good mango, how to ripen it, and how to cut it. Plus she'll show you how to make Mango Cups for healthy, transportable, compostable, delicious snacking. Recipes and more at: www.plants-rule.com