In this recipe, black rice is tossed in a delightful oil-free cilantro lime vinaigrette, then joins various chopped ingredients such as mango, red onion, parsley, and avocado. For added crunch, top with roasted almonds. Discover the brilliance of simple, fresh ingredients by trying our Black Rice, Mango and Avocado Salad tonight.
1 1/2 cups black rice
1/2 cup red onion, diced
1/2 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped (optional)
1/4 cup almonds, roasted (optional)
1 avocado, diced
1 mango, diced
1/4 cup lime juice, freshly squeezed
1 garlic clove, minced
2 tablespoons fresh cilantro, chopped
1 teaspoon maple syrup
Freshly ground black pepper, to taste
Rinse black rice then place in a medium saucepan with 2 3/4 cups water.
Bring to a boil, then reduce heat, cover and simmer until water is absorbed about 30-40 minutes.
Meanwhile, add vinaigrette ingredients to a food processor and pulse for 15-30 seconds until combined.
When rice has finished cooking, remove from stove and place in a bowl.
Cool for about 10 minutes then stir in vinaigrette.
Cover and refrigerate until fully cooled, about 1 hour.
Remove and toss rice with mango, red onion, parsley, and cilantro (optional).
Scoop into individual salad bowls and top with avocado and almonds (optional).
Rosane Oliveira, DVM, PhD
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.