October 10th, 2015
Black Rice Salad with mango & avocado
This salad is so full of delicious goodness starting with the rice, black rice has all the benefits of brown but is also loaded with antioxidants in particular anthocyanin, also found in blueberries and blackberries
I like to cook up extra veges especially if I’m making a Sunday roasted lunch or an afternoon barbecue char grilled so I have plenty left over for the week. Here I have used roasted veges such as kumera, zucchini, red onion,capsicum and beetroot
Cook black rice for 30-40 minutes, 1cup rice to 1 3/4 cups water & simmer till liquid absorbs, fluff with fork and let cool
Now add diced vegetables, finely sliced spring onion, chopped avocado and mango
Toss through with a simple dressing made with EV olive oil, lemon juice, a pinch of salt and fresh chopped coriander
Enjoy
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