Curried Black Rice Salad

Name: Curried Black Rice Salad
Prep time: 20 min
Total time: 50 min
Yield: 8
Ingredients: 2/3 cup water; 2/3 cup canned reduced-fat (lite) coconut milk (not cream of coconut); 3/4 cup uncooked black rice; 2 tablespoons fresh lime juice; 1 tablespoon finely chopped gingerroot; 2 teaspoons curry powder; 1 teaspoon honey; 1/2 teaspoon vegetable oil; 2 cloves garlic, finely chopped; 2 boxes (7 oz each) frozen antioxidant blend vegetables (broccoli, carrots, sweet peppers in garlic olive oil); 1 medium mango, peeled, seed removed, chopped

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Prep 20 min
Total 50 min
Ingredients 11
Servings 8

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Black rice, also known as purple or forbidden rice, has a nutty flavor and chewy texture and usually turns a shade of deep purple when cooked.

by Qué Rica Vida Cocina

Updated Oct 13, 2016

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Ingredients

Rice

2/3 cup water
2/3 cup canned reduced-fat (lite) coconut milk (not cream of coconut)
3/4 cup uncooked black rice

Dressing

2 tablespoons fresh lime juice
1 tablespoon finely chopped gingerroot
2 teaspoons curry powder
1 teaspoon honey
1/2 teaspoon vegetable oil
2 cloves garlic, finely chopped

Salad

2 boxes (7 oz each) frozen antioxidant blend vegetables (broccoli, carrots, sweet peppers in garlic olive oil)
1 medium mango, peeled, seed removed, chopped

Directions

1

In 2-quart saucepan, heat Rice ingredients to boiling. Reduce heat; cover and simmer 20 to 25 minutes or until rice is tender and almost all of the liquid is absorbed. Remove from heat; stir and let stand covered 10 minutes.
2

Meanwhile, in large bowl, beat Dressing ingredients with whisk.
3

Cook frozen vegetables as directed on boxes.
4

Toss rice in bowl of dressing. Add Salad ingredients; toss lightly. Serve warm, or cover and refrigerate at least 2 hours to blend flavors.

Expert Tips

tip 1
Reduced-fat (lite) coconut milk usually has 50% less fat than regular coconut milk and is thinner in consistency, but still has that wonderful coconut milk flavor.
tip 2
Need help cutting a mango? Score the skin lengthwise into fourths with a knife, and peel like a banana. Cut the peeled mango lengthwise close to both sides of the seed, then cut into pieces. If you don't have a mango, use a large peach or nectarine instead.

Nutrition Information

140 Calories, 3g Total Fat, 2g Protein, 27g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 140

Calories from Fat: 25

Total Fat: 3g; 5%

Saturated Fat: 1g; 6%

Trans Fat: 0g

Cholesterol: 0mg; 0%

Sodium: 60mg; 3%

Potassium: 110mg; 3%

Total Carbohydrate: 27g; 9%

Dietary Fiber: 2g; 8%

Sugars: 7g

Protein: 2g

% Daily Value*:

Vitamin A: 25%; 25%

Vitamin C: 25%; 25%

Calcium: 2%; 2%

Iron: 6%; 6%

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Black rice, also known as purple or forbidden rice, has a nutty flavor and chewy texture and usually turns a shade of deep purple when cooked.