A healthy source of plant-based fiber and protein, Black Forbidden Rice was once reserved for only the emperors of China. Sweet mango plays with spicy curry powder in this, oil-free, gluten-free vegan salad recipe.
Medium | Servings: 6 | Ready In: 25 minutes | Yield: 6 cups
Serve with Dill Avocado Dip, Baked Curry Samosa Cakes, or Curry Cauliflower Soup.
Curry Black Forbidden Rice Salad with Mango and Coconut
Ingredients
- 2 tablespoons unsweetened coconut flake
- 3/4 cup black forbidden rice
- 2 cups water
- 1/2 medium red onion diced
- 1 medium red bell pepper seeded and diced
- 2 scallions thinly sliced
- 1 medium mango diced
- 2 teaspoons rice wine vinegar unseasoned
- 1 tablespoon lime juice
- 1 orange juiced
- 2 teaspoons fresh ginger grated or minced
- 1 teaspoon curry powder
- 2 teaspoons fresh chopped cilantro
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350F.
- To cook rice: Place the rice in a pot with 2 cups of water. Cover, bring to a boil and simmer until rice is tender, about 20 minutes.
- To toast coconut: Spread the coconut flake onto a baking sheet. Bake at 350F 7-10 min, till golden brown.
- To make the Curry Black Forbidden Rice Salad with Mango and Coconut: While the rice cooks and coconut toasts, prepare the other ingredients for the salad. Dice the red onion, and bell pepper and slice the scallions. Pit and dice the mango. Chop the cilantro.
- In a medium bowl, combine the red onion, bell pepper, scallions, mango and cilantro with the rice vinegar, lime juice, orange juice, ginger, and curry powder.
- When the rice is done, drain and rinse under cold water to stop the cooking. Drain well. Add the rice and toasted coconut to the bowl with the other salad ingredients.
- Toss well. Taste to adjust seasoning.
- Let sit for at least 5 minutes before serving. Even better if you can let this sit overnight – the flavors will continue to develop.
- Yield: 6 cups
Notes
Chef Katie’s Plant-Based Cooking Tips:
Curry Spice Tip: I opt for a trusted spice brand, like Frontier Co-op, which uses minimal added salt and no weird preservatives or fake colors. You can make your own curry blend from scratch with a mix of: fenugreek, turmeric, cumin, coriander, cinnamon, ginger, black pepper, and cayenne (or red pepper).
Why is it called Black “Forbidden” Rice: 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.
Frozen Mango: When mango isn’t in season (or if you just don’t feel like dicing a mango), substitute with frozen mango. You’ll need about 1 1/4 cups, thawed.
Oil-Free: I’m on a mission to get rid of empty calories, like those found in refined oils. This salad doesn’t use any oil. A combination of rice vinegar and orange juice provide a light, refreshing dressing.
Watch this Video to Learn how to Cut a Mango:
Nutrition Fact
Serving size: 1/6 of a recipe
Amount Per Serving
calories 160
- Total Fat 2 g 3 %
- Saturated Fat 1 g 5 %
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Trans Fat 0 g
- Cholesterol 0 mg 0 %
- Sodium 211 mg 9 %
- Potassium 299 mg 9 %
- Total Carbohydrate 34 g 11 %
- Dietary Fiber 4 g 18 %
- Sugars 13 g
- Protein 4 g 9 %
- Vitamin A 71 %
- Vitamin C 69 %
- Calcium 23 %
- Iron 6 %
Shopping and Gear List
- Lotus Foods Gourmet Heirloom Forbidden Rice, 15-Ounce (Pack of 6)
- Frontier Organic Seasoning, Vindaloo, 1.9 Ounce
- Lets Do Organics: Organic Coconut Flakes, 7 oz (3 pack)
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