Forbidden Black Rice Salad

Tasty Black Rice Salad

Black rice is unique in that it provides a rich source of the antioxidant bioactive called anthocyanin, which give it its unique black-purple color and helps to keep your cells healthy. Black rice has a nutty flavor and chewy texture making it versatile enough to enjoy as a salad.

Recipe courtesy of
  • Lisa Markley Director of Culinary Medicine | AdventHealth Whole Health Institute

Recipe Ingredients

  • 1 cup forbidden black rice
  • 2 cups water
  • Pinch of sea salt
  • 1/4 cup lime juice
  • 2 tablespoons rice vinegar
  • 1-2 tablespoons low sodium tamari soy sauce or coconut aminos
  • 1 tablespoon honey or pure maple syrup
  • 1/4 cup extra virgin olive oil
  • 1 cup shelled edamame, cooked according to package
  • 1/2 cup toasted cashews
  • 4 scallions, thinly sliced
  • 1 mango, cubed

Preparation

  1. Place rice and water in a medium saucepan with a pinch of salt. Bring to a boil then lower to a simmer and cook until tender, approximately 35-40 minutes. To cool, spread out on a large plate or sheet pan.
  2. To make the dressing, whisk together the lime juice, rice vinegar, soy sauce or coconut aminos, honey or maple syrup and olive oil.
  3. Toss cooled rice together with the edamame, toasted cashews, scallions, mango and the dressing. Season with salt and pepper to taste.

Category Tags

Appetizers and Sides
Entrees
Salads
About the Recipe Author

Lisa Markley, MS, RDN, LD, is an integrative dietitian culinary nutrition expert with nearly two decades of experience working towards improving the health of others. She is passionate about educating others how to harness the healing power of food and healthful lifestyle changes.

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