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)
- Rinse the rice. Combine the rice, 2 cups of water, and salt (if using) in a heavy Dutch oven or saucepan. Over high heat, bring to a boil. Skim oﬀ any foam ﬂoating on the surface. Cover, reduce the heat, and simmer until the rice is tender, 30 to 50 minutes depending on package directions. Let sit, covered, for 5 minutes. Drain oﬀ any excess water.
- In a bowl, combine the black rice, oranges, orange juice, pumpkin seeds, orange zest, salt, and chipotle. Gently mix in the avocado. Add more salt, if needed.
- Place a lettuce cup on each plate and spoon the salad into the lettuce cups or onto lettuce leaves. Garnish with orange wedges, if you wish.
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
Total Fat: 13 g
(Saturated Fat: 2 g)
Sodium: 150 mg
Carbohydrate: 36 g
Fiber: 8 g
Protein: 8 g.
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