Curry Black Forbidden Rice Salad with Mango and Coconut

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Curry Forbidden Black Rice Salad – Healthy, Gluten-Free, Oil-Free, Spicy, Plant-Based, Vegan Recipe with Mango and Coconut

Medium |  Servings: 6  |  Ready In: 25 minutes |  Yield: 6 cups

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 powder in this, oil-free, gluten-free vegan salad recipe.  Enjoy with 5-Ingredient Cauliflower Curry Soup, Baked Curry Samosas or Dill Avocado Dip.

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

How it’s Done:

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

A healthy source of fiber and protein, Black Forbidden Rice was once reserved for only the emperors of China.

Chef Katie’s 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.


Watch to Learn More:


Nutrition Fact

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%
  • 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%

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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