Asian Forbidden-Rice Salad With Mango and Jicama
This Asian Forbidden-Rice Salad With Mango and Jicama is delicious. It's a dairy-free, gluten-free dish that nourishes your thyroid and it's extremely easy to prepare. We hope you'll love it as much as we did!
“Did you know that one serving of black or forbidden rice contains only around 160 calories, but offers a very high amount of flavanoid phytonutrients, a good source of important fiber, substantial mineral content including iron and copper, and even a good source of plant based protein? Black rice contains more powerful antioxidants than any other rice variety.”
MAKES SIX SERVINGS
PREP TIME: 20 minutes
COOK TIME: 40 to 50 minutes
SALAD INGREDIENTS
- ½ cup raw cashews
- 2 cups filtered water
- ½ tsp. sea salt
- 1 cup black rice
- 2 fresh mangos, diced
- 1 small jicama, peeled and diced
- 1 red bell pepper, diced
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh mint
- 1 lime, cut into wedges
DRESSING INGREDIENTS
- 3 tbs. brown-rice vinegar
- 1½ tbs. toasted sesame oil
- 1½ tbs. pure maple syrup
- 1 tbs. reduced-sodium tamari or coconut aminos
DIRECTIONS
Preheat oven to 350 degrees F. Spread cashews on a sheet pan and place in the oven until toasted, approximately six to eight minutes. Remove from oven and transfer to a plate to cool.
Combine water, salt, and rice in medium saucepan. Bring to a boil, and then lower heat to low and simmer for 35 to 40 minutes, until all liquid has been absorbed. Fluff the rice with a fork, and then spread it evenly on a parchment-lined sheet pan and allow to cool.
Combine dressing ingredients together in a small bowl. Set aside.
When rice has cooled to the touch, transfer it to a large bowl and combine with mango, jicama, bell pepper, cilantro, and mint. Add dressing to taste and toss until well coated.
Garnish with toasted cashews and serve with lime wedges.
TIP: Whole foods that are deep colored — black, blue, or dark purple — are high in antioxidants and phytonutrients, which reduce inflammation.
Recipe from Experience Life Magazine, excerpted from The Essential Thyroid Cookbook by Lisa Markley and Jill Grunewald, published by Blue Wheel PressTM. Text © 2017 by Lisa Markley and Jill Grunewald. Food photography © 2016 by Kenny Johnson.