China meets the Southwest in this unusual fusion salad. Glistening black rice—usually sold under the label Forbidden Black Rice or Japonica Black Rice — set off against the bright orange segments and avocado’s pale green gives the mixture striking visual appeal.
1 cup Chinese black rice
2 cups diced peeled oranges
¼ cup freshly squeezed orange juice
¼ cup raw, unsalted pumpkin seeds, toasted
1½ teaspoons grated orange zest
¼ teaspoon salt, plus more to taste
⅛ teaspoon ground chipotle
1 ripe avocado, peeled, pitted, and cut into ½ inch dice
4 large lettuce cups or leaves
Unpeeled orange wedges, for garnish (optional)
This rice bleeds beet-red when you rinse it, and once cooked, ends up a striking deep burgundy-black. It holds its shape very well and is pleasantly chewy. With a subtle sweetness and a rich taste, it’s a stunning rice that has everything going for it. Put it high on your list of rices to try.
Lorna Sass is the author of “Whole Grains Every Day, Every Way.” For more recipes, please visit www.LornaSass.com