Chinese Black Rice, Orange, And Avocado Salad
Serves: 5
Weldon Lockman
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
55
Sourness
46
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
In a bowl, combine the black rice, oranges, orange juice, pumpkin seeds, orange zest, salt, and chipotle
2
Gently mix in the avocado
3
Add more salt, if needed
4
Place a lettuce cup on each plate and spoon the salad into the lettuce cups
5
Garnish with orange wedges, if you wish
6
In a bowl, combine the black rice, oranges, orange juice, pumpkin seeds, orange zest, salt, and chipotle
7
Gently mix in the avocado
8
Add more salt, if needed
9
Place a lettuce cup on each plate and spoon the salad into the lettuce cups
10
Garnish with orange wedges, if you wish
11
Basic Chinese Black Rice A very high-quality Chinese black rice is distributed by Lotus Foods under the registered trademark name "Forbidden Black Rice
12
" This rice bleeds beetÂred when you rinse it and, once cooked, ends up a striking deep burgundy
13
It holds its shape very well and is pleasantly chewy
14
With a subtle sweetness and a rich taste, it's a stunning rice that has everything going for it
15
Put it high on your list of rices to try
16
Rinse the rice
17
Combine the rice, water, and salt (if using) in a heavy Dutch oven or saucepan
18
Over high heat, bring to a boil
19
Skim off any foam floating on the surface
20
Cover, reduce the heat, and simmer until the rice is tender, 30 to 35 minutes
21
Quickly drain off any excess water
22
Return the rice to the hot pot, cover, and let sit for 5 minutes
23
A very high-quality Chinese black rice is distributed by Lotus Foods under the registered trademark name "Forbidden Black Rice
24
" This rice bleeds beetÂred when you rinse it and, once cooked, ends up a striking deep burgundy
25
It holds its shape very well and is pleasantly chewy
26
With a subtle sweetness and a rich taste, it's a stunning rice that has everything going for it
27
Put it high on your list of rices to try
28
Rinse the rice
29
Combine the rice, water, and salt (if using) in a heavy Dutch oven or saucepan
30
Over high heat, bring to a boil
31
Skim off any foam floating on the surface
32
Cover, reduce the heat, and simmer until the rice is tender, 30 to 35 minutes
33
Quickly drain off any excess water
34
Return the rice to the hot pot, cover, and let sit for 5 minutes