Black Rice Salad With Kiwifruit And Cashews Recipes

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BLACK RICE SALAD



Black Rice Salad image

Provided by Bobby Flay

Time 45m

Number Of Ingredients 10

1/2 pound dry black beans, soaked overnight, cooked, drained, cooking liquid reserved
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon cumin
2 cups long grain rice
4 1/2 cups reserved bean cooking liquid
Salt and freshly ground pepper
3 green onions, finely sliced
1 jalapeno, finely chopped

Steps:

  • In a medium saucepan heat oil over medium-high heat, add onions and garlic and saute until soft. Add cumin and cook 1 minute. Add rice and coat with the oil. Add reserved cooking liquid, season with salt and pepper and bring to a boil. Reduce heat to a simmer, cover pot and cook for 12 to 15 minutes. Remove from the heat, fluff with a fork and fold in the cooked black beans, green onion and jalapeno. Season with salt and pepper to taste. Serve at room temperature.

KIWIFRUIT RICE SALAD



Kiwifruit Rice Salad image

Whenever I have left over ham, I'm sure to make this main dish salad. Once I start to eat it, it is so hard to stop!!!

Provided by S.E.

Categories     Salad     Grains     Rice Salad Recipes

Time 1h20m

Yield 4

Number Of Ingredients 16

2 ¼ cups water
1 cup brown rice
2 tablespoons butter
¼ cup chopped onion
½ cup chopped celery
½ teaspoon curry powder
1 cup plain yogurt
1 teaspoon fresh lime juice
½ teaspoon lime zest
1 teaspoon white sugar
1 kiwi, peeled and chopped
4 ounces cooked ham, julienned
2 ounces Swiss cheese, cubed
⅓ cup cashews
½ cup fresh mushrooms, coarsely chopped
2 kiwis, peeled and sliced

Steps:

  • Combine water and rice in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer for 45 to 50 minutes. Cool.
  • Heat butter in a skillet over medium heat. Cook onion and celery in butter until tender, stirring frequently. Season with curry powder, and continue cooking for one minute.
  • In a large bowl, mix together yogurt, lime juice, lime zest, and sugar. Stir in rice, onion and celery mixture, chopped kiwi, ham, cheese, nuts, and mushrooms. Arrange sliced kiwi over salad.

Nutrition Facts : Calories 458.2 calories, Carbohydrate 47.9 g, Cholesterol 47.7 mg, Fat 22.5 g, Fiber 4.7 g, Protein 17.9 g, SaturatedFat 9.9 g, Sodium 488.2 mg, Sugar 12 g

BLACK RICE SALAD WITH MANGO AND PEANUTS



Black Rice Salad with Mango and Peanuts image

Provided by Bon Appétit Test Kitchen

Yield Makes 6 to 8 servings

Number Of Ingredients 12

2 oranges
1/4 cup (or more) fresh lime juice
2 tablespoons vegetable oil
1 tablespoon fish sauce (such as nam pla or nuoc nam; optional)
2 cups black rice (preferably Lotus Foods Forbidden Rice)
Kosher salt
2 just-ripe mangoes, peeled, pitted, cut into 1/2" dice
1 cup fresh cilantro leaves
1 cup finely chopped red onion (about 1/2 large onion)
1/2 cup unsalted, dry-roasted peanuts
6 scallions, thinly sliced
2 jalapeños, seeded, minced

Steps:

  • Remove peel and white pith from oranges. Working over a medium bowl to catch juices and using a small sharp knife, cut between membranes to release orange segments into bowl. Squeeze membranes over bowl to release any juices. Strain juices through a fine-mesh sieve into a small bowl; reserve orange segments.
  • Add 1/4 cup lime juice, oil, and fish sauce (if using) to bowl with orange juice; whisk to blend. Set dressing aside.
  • Bring rice and 2 3/4 cups water to a boil in a large saucepan. Season lightly with salt. Cover, reduce heat to low, and simmer until all liquid is absorbed and rice is tender, about 25 minutes. Remove pan from heat and let stand, covered, for 15 minutes. Spread out rice on a rimmed baking sheet, drizzle with dressing, and season lightly with salt; let cool.
  • Place mangoes and remaining ingredients in a large bowl. Add rice and toss gently to combine. Season lightly with salt and more lime juice, if desired.

BLACK RICE SALAD WITH KIWIFRUIT AND CASHEWS



Black Rice Salad with Kiwifruit and Cashews image

Number Of Ingredients 13

2 tbsp lemon juice
2 tbsp olive oil
2 tsp honey
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp pepper
1 clove garlic, finely chopped
2 1/2 cups cooked and cooled black or brown rice
2 Zespri SunGold kiwifruit, peeled and cut up
1 cup quartered strawberries
1/4 cup red onion, chopped
2 tsp fresh mint, chopped
1/3 cup salted cashew pieces

Steps:

  • In small bowl, whisk together lemon juice, olive oil, honey, mustard, garlic, salt and pepper.
  • In large bowl, stir dressing into rice. Stir in remaining ingredients except cashews. Cover and refrigerate up to 2 hours before serving to allow flavours to blend. Stir in cashews just before serving. Tip: A serrated peeler works best for peeling kiwifruit.

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