This rice bleeds beet-red when you rinse it, and once cooked, ends up a striking deep burgundy-black. It holds its shape very well and is pleasantly chewy. With a subtle sweetness and a rich taste, it’s a stunning rice that has everything going for it. Put it high on your list of rices to try.
1 cup Chinese black rice
2 cups diced peeled oranges
¼ cup freshly squeezed orange juice
¼ cup raw, unsalted pumpkin seeds, toasted
1½ teaspoons grated orange zest
¼ teaspoon salt, plus more to taste
⅛ teaspoon ground chipotle
1 ripe avocado, peeled, pitted, and cut into ½ inch dice
4 large lettuce cups or leaves
Unpeeled orange wedges, for garnish (optional)
Lorna Sass is the author of “Whole Grains Every Day, Every Way [2].” For more recipes, please visit www.LornaSass.com [3]
China meets the Southwest in this unusual fusion salad. Glistening black rice—usually sold under the label Forbidden Black Rice or Japonica Black Rice — set off against the bright orange segments and avocado’s pale green gives the mixture striking visual appeal.
Links
[1] https://wholegrainscouncil.org/grain/rice
[2] http://www.amazon.com/exec/obidos/ASIN/0307336727/oldwayspreservat/103-1446448-4127826
[3] http://www.lornasass.com/