We’ve all heard about the health benefits of brown over white rice, but black rice is on a whole other level! Black rice not only contains the outer bran layer which is rich in B vitamins and fiber, but also contains a high level of antioxidants – particularly a group called anthocyanins.
Anthocyanins are the purply dark pigments which gives the amazing colour to foods such as blueberries, raspberries, acai berries and red wine just to name a few. Studies have shown that including sources of anthocyanins in the diet can help to improve memory, decrease the risk of heart disease and reduce the risk of cancer. Sounds pretty good to me!
The addition of mango and red capsicum (rich in vitamin C!) makes this recipe an antioxidant super salad, not to mention delicious and refreshing.
Enjoy as a vegetarian meal on its own, or as part of a healthy dinner.
- 2 cups black rice
- 1 mango, chopped
- 1 red capsicum, chopped
- 2 spring onions, chopped finely
- 3/4 cup cashew nuts, chopped
- a large handful of flat leaf parsley or coriander, chopped.
For the Dressing:
- 1 tbsp Olive oil
- 1/4 cup Orange juice
- Salt and pepper to taste
Rinse the black rice 2-3 times with water before cooking according to the package directions. I used a rice cooker which took about 15 minutes. Once cooked, set rice aside in a large bowl to cool.
Add remaining ingredients to the rice and toss to combine. Cover and place in fridge for 30 minutes to cool, or until serving.
In a jar or bowl, mix together orange juice, olive oil, salt and pepper. Pour over salad and toss through just before serving. Garnish with some more chopped fresh parsley or coriander.