Forbidden Black Rice with Salmon, Mango, Green Onions, and Spinach

If you haven't cooked with forbidden black rice before, you're in for a treat. It's not only tasty but absolutely gorgeous. Legend says that it was once eaten solely by emperors in China and was rumored to increase health and increase life longevity. Today it's still rarely used, which is a shame. The black rice turns a deep, royal purple when cooked (that stains fingers!) that is undeniably beautiful.

Surprisingly, it also doesn't taste like other rices. It has a much richer flavor, almost nutty in nature, that will leave you wanting more. That's okay, though, since this heirloom treat is actually far better for you than it's white cousin. It's whole grain and has more nutrients than any other rice, including huge stores of iron and antioxidants. So dive right in, prepare this striking meal, and feel good while eating it... just like an ancient emperor of China.

Difficulty: medium-easy
Time: 40 min



Forbidden Black Rice with Salmon, Mango, Green Onions, and Spinach
Ingredients:
1 c forbidden black rice, uncooked
1 c mango, chopped
1.5 c sweet cherry tomatoes, halved
4 c fresh baby spinach
1/2 c green onions, chopped
1/4 c lime juice
1 garlic clove, minced
1 tsp ginger, ground
1 tsp cumin, ground
2 tbsp canola oil
12 oz salmon

Follow the directions to prepare the forbidden black rice. Since this may take a bit of time, get that process started.

While the rice is cooking you can continue with other parts of the meal. Combine the mango, cherry tomatoes, spinach, and green onion in a large bowl. In a smaller bowl combine the lime juice, garlic, ginger, and cumin. Mix well. Drizzle in all but 1 tsp of the canola oil, whisking the entire time.

When the rice has finished cooking fluff it with a fork and then add it to the mango mixture. Gently pour the (well-mixed) oil dressing over the top. Toss everything well to coat evenly.

Heat a pan over medium-high heat. Add the remaining tsp of olive oil, swirling to coat. Add the salmon to the pan and cook for 4-5 minutes on each side or until cooked to your desired degree.

Split the salmon into chunks and serve on top of the rice. Enjoy!

Servings: 4
Serving size: 3 oz fish and about 1.5 c rice mixture
Nutrition: calories 462; carbs 45g; fat 19g; protein 22g; sodium 58mg; iron 11mg