a few things about forbidden black rice. operating by the rule of color, it’s definitely rich in all kinds of nutrients and other things that are generally good for you. black rice is full of anthocyanins, the pigments that pack berries with antioxidants. (note, if you cook white rice with a handful of black rice, you will make purple rice. it’s pretty.)
it’s called “forbidden” because in old-school China, the wealthy forbade commoners to eat it.
black rice is delightfully nutty and textured. hence why it makes a perfect summer salad- it stays firm but absorbs flavor well, without risk of getting mushy, the way some other grains can when doused in dressing.
1 cup forbidden black rice
1 green mango, grated
1/3 c roasted peanuts, roughly chopped (substitute other nuts if you prefer)
handful of green beans (eg. sweet peas, green beans, chopped, steamed edamame)
handful of cherry tomatoes, halved
a small handful of herbs: cilantro, basil, and/or mint
two scallions sliced thinly at an angle
juice of one lime
juice of one orange
1 TBSP sesame oil
1 TBSP soy sauce
1 TBSP rice wine vinegar
1 finely chopped fresh chili, or sriracha to taste
toppers: sesame seeds, sliced avocado, extra herbs
1. prepare the rice, Combine 1¾ cups water, 1 cup rice and a pinch of salt. Bring to a boil over high heat. cover, reduce heat and simmer for 30 minutes. taste a bit of the rice and make sure it is not hard in the middle- in which case, it needs more time. remove from heat. set aside to cool.
2. combine ingredients for the sauce. taste and adjust flavors to your liking. you may want to add salt, a splash of fish sauce, or honey. once you love the sauce, drain and transfer rice to a large bowl. pour the sauce over and mix well.
3. chop and prepare remaining ingredients. combine in bowl and mix well. sprinkle with sesame seeds, and just before serving, slice avocados onto the salad.