Black Rice Salad
Ingredients
1 1/2 cups black rice
Cooking spray
1 (8-ounce) salmon fillet
1/4 cup fresh lime juice
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon grated peeled fresh ginger
1 garlic clove, minced
2 1/2 tablespoons canola oil
3 cups diced peeled mango
1 cup halved grape tomatoes
1/2 cup thinly sliced green onions
1/2 cup finely chopped green bell pepper
6-8 ounces of baby spinach
Directions
Boil rice in 3 cups of water until softened, remove from heat and let cool, uncovered.
Coat a non stick skillet or wok with cooking spray over medium heat. Add salmon; brown for 3 minutes on each side. Let it cool down; then chop into little cubes. Add lime juice, salt, cumin, ginger and garlic in a bowl, and stir. Gently stir in the oil to juice mixture. Add the cooked rice, mango, tomatoes, onions, pepper, and spinach; toss and serve.
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