BLACK RICE SALAD BOWL WITH MANGO + AVOCADO
Serves: 2 as a main, or 4 as a side
 
INGREDIENTS
  • 1 cup black rice, rinsed
  • 1 red bell pepper, thinly sliced
  • 2 cups shredded red cabbage
  • 1 ripe mango, diced
  • 1 avocado, diced
  • ½ cup coriander, roughly chopped
  • 4 stalks green onions, cut on a bias (diagonally)
For the dressing:
  • ¼ cup lime juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon toasted sesame oil
  • Salt
  • 1-2 teaspoons of sambal oelek (or sriracha, to taste; alternatively you can substitute for ½ teaspoon red chilli flakes)
INSTRUCTIONS
  1. Bring a pot of salted water to a boil. Transfer the rinsed black rice and let it cook for about 25 minutes or until slightly al-dente. The rice should still have a bite to it. Drain and rinse under cool tap water.
  2. To make the dressing, mix the lime juice, olive oil, sesame oil, and sambal oelek (or sriracha) in a small bowl. Taste and adjust seasoning - add salt as desired, more lime juice for zing, or sambal oelek/sriracha for heat.
  3. Divide the cooked black rice between 4 bowls. Assemble the bowls with the bell pepper slices, shredded red cabbage, diced mango and avocado, coriander, and green onions. Drizzle a tablespoon or two of the dressing on top or serve with dressing on the side, along with lime slices and extra sambal oelek.
  4. Alternatively, you can also mix everything together in a large salad bowl, toss to combine with the dressing before serving!
*Note:
Black rice is available in specialty gourmet stores in India or online. If you can’t find black rice, substitute it for wild rice, brown rice, or even quinoa.
Recipe by Sprig & Vine at http://sprigandvine.in/black-rice-salad-with-mango-avocado/