Cook the rice as directed on the package.
Mix the black rice, red pepper, yellow mango, green onions, cilantro, mint and cashews in a large bowl.
Mix the fish sauce, lime juice and zest, palm sugar and birds eye chili in a small bowl.
Toss the salad in the dressing and enjoy.
ieve.
Put the drained black rice in a saucepan, poor plenty
ll the ingredients together.
Black Rice:
Cook as per the
o cook the rice inches.
Put the rice in the boiling
Bring water and black rice to a boil in a
utter through the cooked chinese black rice - cooked using instructions on the
Rinse and drain glutinous black rice and glutinous white rice, then combine with sugar and water in a large saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat to medium-low. Cover and cook until rice is tender and creamy, stirring occasionally, about 45 minutes. Stir in coconut cream and vanilla extract. Serve warm.
Melt butter in a saucepan over medium heat. Add black rice, onion, and almonds; cook and stir until lightly toasted, 5 to 10 minutes. Add water and bouillon cube; bring to a boil. Reduce hear to low, cover, and simmer until rice is tender and liquid is absorbed, 25 to 30 minutes.
Combine water, black rice, and salt in a saucepan. Bring to a boil. Reduce heat and cover; simmer for 40 minutes.
Add coconut milk and sugar. Bring back to a boil. Reduce heat and simmer, uncovered, until rice reaches a sticky consistency, about 30 minutes.
Remove from heat and allow mixture to cool. Stir and serve.
uite potent.
Add uncooked rice and stir to coat with
ooked through.
Salad:.
Combine all the salad ingredients in a
Place the beans, onion, tomatoes, pepper, corn, avocado and mango in a large bowl; toss lightly. Then add lettuce leaves and mix in salad dressing. Makes 6 servings.
Cook rice in a large pot of boiling salted water (1 tablespoon salt for 4 quarts water), uncovered, stirring occasionally, until tender, about 30 minutes. Drain in a sieve and rinse with cold water.
Meanwhile, puree 1 cup basil leaves with oil, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender until emulsified. Tear remaining 1/2 cup basil leaves into a large bowl and stir together with dressing, rice, and remaining ingredients. Season to taste.
Mix mangos, apples, and onion together in a large bowl.
Combine lime juice, cilantro, balsamic vinegar, and red pepper flakes in a jar with a lid; shake well. Pour the dressing over the mango salad; toss gently to coat. Season with salt and black pepper.
Cover the bowl with plastic wrap and refrigerate salad for 30 minutes.
Fold peanuts into the salad just before serving.
Whisk together mayonnaise, cornichons, capers, lemon zest, parsley and olives. Season to taste.
Place crabmeat in a large bowl. Mix in 1 cup tartar sauce, diced mango, chives and diced tomato. Season to taste.
Lay 4 slices of bread out on a cutting board. Top with crab filling, sliced radishes and mixed greens. Top with remaining bread then cut in 1/2 and serve.
alt and 1/2 teaspoon black pepper.
Roast potatoes in
il the grate.
Toss mango, salad greens, bean sprouts, carrot, and
ooked.
Peel and chop mango, fresh parsley, green onions and
Combine spinach, chicken, mangoes, onion and cashews. Whisk together vinegar, olive oil and mustard then toss with salad. Season.
Bring water and rice to a boil in a