CHINESE BLACK RICE, ORANGE, AND AVOCADO SALAD
Provided by Lorna Sass
Categories Salad Citrus Fruit Rice Vegetable Vegetarian Dinner Orange Avocado Vegan Advance Prep Required Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- 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. Garnish with orange wedges, if you wish.
- Basic Chinese Black Rice
- A very high-quality Chinese black rice is distributed by Lotus Foods under the registered trademark name "Forbidden Black Rice." This rice bleeds beetÂred when you rinse it and, once cooked, ends up a striking deep burgundy. 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.
- Rinse the rice. Combine the rice, 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 35 minutes. Quickly drain off any excess water. Return the rice to the hot pot, cover, and let sit for 5 minutes.
CRISPY RICE CAKE WITH CELERY SALAD AND AVOCADO
An inspired way to use up leftover rice! The grains are amped up with grated zucchini, Parmesan, lemon zest, and fresh mint before being fried into a golden brown pancake.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 11
Steps:
- In a bowl, thoroughly combine rice, zucchini, Parmesan, eggs, lemon zest, sliced mint, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Heat 1/4 cup oil in a large nonstick skillet over medium-high. When it shimmers, pour rice mixture into center and press with the back of a spoon until flattened to a 1/2-inch-thick pancake. Cook until bottom is golden brown and edges are crisp, 4 to 5 minutes (lower heat if edges are browning too quickly). Carefully flip with large spatula, or slide onto a plate, flip onto another plate, and slide back into skillet. Cook on second side until golden brown, 3 to 4 minutes more. Transfer to a cutting board.
- In a bowl, toss together celery, radishes, lemon juice, and remaining 2 teaspoons oil. Season with salt and pepper. Arrange avocado on cake; season with salt. Top with salad, celery leaves, and mint leaves. Cut into wedges; serve.
CHINESE BLACK RICE ORANGE AND AVOCADO SALAD
From: "Whole Grains Every Day, Every Way" by Lorna Sass. "China meets the Southwest in this unusual fusion salad. Glistening Chinese black rice--usually sold under the label Forbidden Black Rice--set off against bright orange segments and avocado's pale green gives the mixture striking visual appeal." *Time does not include time it takes to cook rice.
Provided by Engrossed
Categories Oranges
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine the cooked 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.
- Garnish with orange wedges, if desired.
Nutrition Facts : Calories 486.5, Fat 6.7, SaturatedFat 1, Sodium 158.1, Carbohydrate 97.3, Fiber 8.5, Sugar 10, Protein 9.2
AVOCADO AND RICE SALAD
Make and share this Avocado and Rice Salad recipe from Food.com.
Provided by MsPia
Categories Rice
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl combine rice, tomato, onion, cilantro, lemon juice, jalapenos, olive oil, salt and pepper.
- Toss avocado with lime juice; stir into rice mixture.
- Cover and chill for 2 to 8 hours.
- Spoon mixture on top of shredded romaine lettuce.
- Serve with lime wedges.
TOMATO RICE SALAD WITH AVOCADO AND CORN
We love this recipe during the summer and take it to picnics and potlucks! It's also a great meal when you add shrimp--serve cold!
Provided by She-She
Categories Low Protein
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine the tomato, corn, and rice.
- In a second bowl, toss the avocado in one tsp lemon juice, and then add to the other ingredients.
- In a third bowl, combine the 2 tablespoons lemon juice, salt, garlic, ginger, and cilantro.
- Slowly whisk in the oil.
- Pour the dressing over the vegetables and rice, and toss gently.
Nutrition Facts : Calories 170.2, Fat 8.8, SaturatedFat 1.3, Sodium 297.3, Carbohydrate 22, Fiber 2.5, Sugar 1.5, Protein 2.5
AVOCADO AND BROWN RICE SALAD
Great on its own for lunch, or as a side dish to chicken, this healthy, meat-free brown rice salad is really tasty and easy to make.
Provided by English_Rose
Categories Brown Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the rice according to the packet instructions. Once the rice is cooked, drain well and allow to cool.
- To make the dressing: combine the oil, vinegar and garlic.
- Transfer the rice to a serving bowl, stir in the avocado, scallions, tomatoes, chili flakes and dressing and serve immediately.
Nutrition Facts : Calories 423.1, Fat 26.2, SaturatedFat 3.8, Sodium 16.2, Carbohydrate 44.9, Fiber 9.3, Sugar 2.6, Protein 6.2
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