Curry Black Forbidden Rice Salad with Mango and Coconut
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. Enjoy with 5-Ingredient Cauliflower Curry Soup, Baked Curry Samosas or Dill Avocado Dip.
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.