Black Rice Salad
THEME: #149 SALAD
Now that all the Eid festivities are over, its time to get back to some healthy food. Though we don’t as per say celebrate Eid, we just can’t help gorging on the goodies that Muslim friends send home. Usually its sweet stuff and a taste here and a taste there and before you know it, sweets are eaten after lunch and dinner. I don’t know whether its just me or does it happen to all of you, let go off a regular diet and meal plan for a couple of days and I feel like I’ve added a ton of weight! Today, I just had to tell my maid to take all the sweets (mithai).. no more temptation.
I’m probably the worst when it comes to sticking to some form of exercise regime. Hubby is threatening to send me away to some health farm for a couple of months. Psst, don’t let him know, but I’d love that as that would be purely ‘me time’. Its in the plans… will materialize soon. I’ve realized that on my own I’m not able to stick to a healthy routine. My intention is not to become all svelte or skinny, but need to think of a healthy lifestyle so that I can lead a healthy life.
Anyway, on Wednesday I leave for Montreal and hoping to do a lot of walking for that one month. Hubby and I usually walk a lot there as the environment is so conducive for walks, taking different routes everyday, greenery everywhere, proper pavements and paths for walking. Walking to the fresh produce market, walking to the supermarket, walking to restaurants, I just love Montreal.
Coming to this week’s theme, Salads, a theme chosen by Sasmita who blogs at First Timer Cook, was just the right sort of lunch to enjoy after the Eid festivities. I had bought a packet of black rice during my trip to Bali and thought of using it to make a filling and yet super healthy salad.
Black rice, known also as the forbidden rice. It is called forbidden rice because it is believed that during the Ming dynasty in China, only the Emperors were allowed to eat black rice. This rice is produced by heirloom plants in Indonesia, China and Thailand. Black rice is packed with antioxidants from anthocyanin, which is also found in blueberries and other purple colored foods. Yes this rice is actually deep purple in colour rather than black. Besides the antioxidant which helps to fight inflammation, free radicals, and improves brain and cardiovascular functions, black rice is a rich source of zinc, copper, iron and dietary fibers.
Black rice takes much longer to cook than normal white rice and it also requires more water. I have tasted black rice pudding but this is the first time I used to make a salad. Hubby and I thoroughly enjoyed this refreshing, healthy and filling salad as lunch.
BLACK RICE SALAD
1 cup black rice
½ tsp salt
1 cup diced ripe mango
1 cup diced avocado
1 small onion, finely chopped
1 medium carrot, cut into thin juliennes or grated
10-12 plum or cherry tomatoes, cut into halves
2- 3 tbsp chopped fresh coriander
Lime Coriander Vinaigrette:
¼ cup olive oil
2 tbsp lime juice
¼ cup chopped fresh coriander
½ tsp sugar or 1 tsp honey
1-2 cloves of garlic, chopped
½ tsp salt
½ tsp pepper powder
½ tsp dry coriander powder
Cook the black rice:
- Wash the rice under running water.
- Add 3 cups of water and let the rice soak for 1 hour.
- Put the rice along with the water into a heavy based pan. Add ½ tsp salt.
- Bring the mixture to a boil. Reduce the heat and let it simmer till the rice gets cooked. This will take about 30-40 minutes.
- Let the rice cool down a bit.
Preparation of the vinaigrette:
- Add all the ingredients into a blender or food processor. Process for a few seconds to mix and so that the garlic gets crushed.
- Pour the dressing into a serving container or a jar.
Preparation of the salad:
- Mix all the fruits, vegetables and coriander in a big bowl.
- Fluff up the rice using a fork.
- Add it to the fruit vegetable mixture and mix well gently.
- You can add the dressing and serve or serve with the dressing on the side.
- I find that if black rice is left in the fridge, it becomes a bit hard. Best to use it the day you cook it.
- Add fruits or vegetables of your choice.
- If you don’t like the strong taste of garlic, reduce the amount of garlic in the vinaigrette.
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