Ingredients with Measurements:
- 1 cup black rice
- 2 cups water
- 1 ripe mango, diced
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
- 1/4 cup chopped roasted peanuts
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the black rice in a fine-mesh strainer and transfer to a medium saucepan.
2. Add 2 cups of water and bring to a boil over high heat.
3. Reduce the heat to low, cover the pan, and simmer for 30-35 minutes, or until the rice is tender and the water has been absorbed.
4. Remove the pan from the heat and let the rice cool to room temperature.
5. In a large bowl, combine the cooled rice, diced mango, red bell pepper, red onion, cilantro, mint, and roasted peanuts.
6. In a small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper.
7. Pour the dressing over the salad and toss to combine.
8. Serve immediately or chill in the refrigerator until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 35 minutes
Temperature:
- Room temperature or chilled
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 280
- Fat: 10g
- Carbohydrates: 44g
- Protein: 6g
- Fiber: 5g
Substitutions for ingredients:
- Black rice can be substituted with brown rice or quinoa.
- Mango can be substituted with pineapple or papaya.
- Red bell pepper can be substituted with yellow or orange bell pepper.
- Red onion can be substituted with shallots or green onions.
- Cilantro and mint can be substituted with parsley or basil.
- Roasted peanuts can be substituted with cashews or almonds.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Add diced avocado for extra creaminess.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Rinse the black rice well before cooking to remove excess starch.
- Cook the rice in advance and chill in the refrigerator for easier assembly.
- Use a sharp knife to dice the mango and bell pepper into uniform pieces.
- Toast the peanuts in a dry skillet for extra flavor.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional chopped herbs or roasted peanuts.
Garnishes:
- Chopped herbs
- Roasted peanuts
Pairings:
- Grilled chicken or shrimp
- Steamed vegetables
Suggested side dishes:
- Grilled corn on the cob
- Garlic bread
Troubleshooting advice:
- If the rice is too dry, add a splash of water or additional dressing to moisten.
Food safety advice:
- Make sure to rinse the black rice well before cooking to remove any debris.
- Store leftover salad in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Black rice, also known as forbidden rice, was once reserved for Chinese royalty and is prized for its nutty flavor and high nutritional value.
Flavor profiles:
- Nutty, sweet, tangy, and fresh.
Serving suggestions:
- Serve as a light lunch or as a side dish with grilled protein.
Related Categories
Cooking Method: N/A
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Region: Thai
Taste: Tangy, Sweet, Refreshing, Fruity, Nutty