Today I am featuring CHINESE BLACK RICE SALAD WITH SUGAR SNAP PEAS AND AVOCADO. I am a newcomer to Forbidden Rice or Chinese Black Rice. I have actually not heard of this product until a year ago when my client asked me to make it for her. No, it's not wild rice. Same color, different rice. It tastes different than any rice I've previously made, having a nutty flavor and a chewy texture and takes 30 minutes to cook. In China, it was originally served to the emperors only and not the subjects. It is purpleish black on the outside and white on the inside. It is high in fiber, antioxidants, iron, vitamins and minerals and sold at Whole Foods Market. I have never seen it in a conventional supermarket. Give it a try. It's so delicious in this salad. The Avocado gives you the necessary healthy fats, is loaded with fiber, lowers cholesterol and trygliceride levels. All in all, this is a beautiful salad oozing with health benefits. Enjoy!!
CHINESE BLACK RICE SALAD WITH SUGAR SNAP PEAS AND AVOCADO
1 1/2 cups Chinese Black Rice 3 Tablespoons Extra Virgin Olive Oil 1/2 cup minced Shallots 1 fresh Cayenne or Serrano Chili Pepper (with seeds if you like heat or ribs and seeds removed if not) 3 Tablespoons fresh Lime Juice 2 Tablespoons Rice Vinegar 1 Tablespoon Thai Fish Sauce or Braggs Liquid Amino (if you are Vegan) Salt and Pepper to taste 1 cup Sugar Snap Peas, trimmed and sliced 1/2 inch thick on the diagonal 2 small firm and ripe Avocados, halved, pitted, peeled and cut into 1/2 inch dice 1/4 cup chopped Fresh Mint 1 - 2 Limes cut into wedges for garnish
1) Rinse the raw Black Rice by swishing it in a bowl of water and draining it at least 3 times. This cleans the impurities and releases much of the starch. The rice should then be less cloudy. Add 2 1/4 cups water and the rice to a saucepan and cook until the rice is tender, about 30 minutes. Let cool and set aside. 2) Meanwhile add the Shallots and saute in a small skillet until they are transluscent, 2 - 3 minutes. Stir in the Chili Pepper, if you are using, for about 1 minute and then remove from the heat. 3) Combine the Lime Juice, Rice Vinegar, Fish Sauce (or Braggs Liquid Amino) and 1/2 teaspoon Salt in a large bowl. Transfer the Black Rice to the large bowl. Stir in the Sugar Snap Peas, diced Avocado and Fresh Mint. Season with Salt and Pepper to taste. Serve this salad at room temperature with Lime wedges on the side. Soooo Delicious and Different. Enjoy!!!