Chinese Black Rice Orange And Avocado Salad Recipes

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CHINESE BLACK RICE ORANGE AND AVOCADO SALAD



Chinese Black Rice Orange and Avocado Salad image

From: "Whole Grains Every Day, Every Way" by Lorna Sass. "China meets the Southwest in this unusual fusion salad. Glistening Chinese black rice--usually sold under the label Forbidden Black Rice--set off against bright orange segments and avocado's pale green gives the mixture striking visual appeal." *Time does not include time it takes to cook rice.

Provided by Engrossed

Categories     Oranges

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups cooked black rice (or cooked Wehani) or 2 cups cooked wild rice (or cooked Wehani)
2 cups oranges, peeled and diced
1/4 cup fresh squeezed orange juice
1/4 cup raw unsalted pumpkin seeds, toasted
1 1/2 teaspoons orange zest, grated
1/4 teaspoon salt, plus more to taste
1/8 teaspoon dried chipotle powder
1 ripe Hass avocado, peeled and pitted and cut into 1/2-inch dice
4 large lettuce leaves (lettuce cups)
orange wedge, to garnish (optional)

Steps:

  • In a bowl, combine the cooked rice, oranges, orange juice, pumpkin seeds, orange zest, salt, and chipotle.
  • Gently mix in the avocado. Add more salt, if needed.
  • Place a lettuce cup on each plate and spoon the salad into the lettuce cups.
  • Garnish with orange wedges, if desired.

Nutrition Facts : Calories 486.5, Fat 6.7, SaturatedFat 1, Sodium 158.1, Carbohydrate 97.3, Fiber 8.5, Sugar 10, Protein 9.2

ASIAN SPINACH SALAD WITH ORANGE AND AVOCADO



Asian Spinach Salad with Orange and Avocado image

Provided by Bon Appétit Test Kitchen

Categories     Salad     Ginger     Side     Vegetarian     Quick & Easy     Low Cal     High Fiber     Lunch     Orange     Avocado     Spinach     Healthy     Low Cholesterol     Sesame     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

2 tablespoons finely chopped shallots
2 tablespoons seasoned rice vinegar
1 tablespoon vegetable oil
2 teaspoons minced peeled fresh ginger
1/4 teaspoon (generous) Asian sesame oil
1 navel orange
1 6-ounce bag baby spinach leaves
1 Pinkerton or Fuerte avocado, halved, pitted, peeled, cut into 1/2-inch wedges

Steps:

  • Whisk first 5 ingredients in large bowl. Season to taste with salt and pepper. Set dressing aside.
  • Cut off peel and white pith from orange. Cut orange into 1/3-inch rounds; cut rounds crosswise in half. Add spinach to dressing; toss to coat. Add avocado and orange; toss gently.

CHINESE BLACK RICE, ORANGE, AND AVOCADO SALAD



Chinese Black Rice, Orange, and Avocado Salad image

Provided by Lorna Sass

Categories     Salad     Citrus     Fruit     Rice     Vegetable     Vegetarian     Dinner     Orange     Avocado     Vegan     Advance Prep Required     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 10

2 cups cooked Basic Chinese Black Rice (see note below)
2 cups diced peeled oranges
1/4 cup freshly squeezed orange juice
1/4 cup raw, unsalted pumpkin seeds, toasted
1 1/2 teaspoons grated orange zest
1/4 teaspoon salt, plus more to taste
1/8 teaspoon ground chipotle
1 ripe Hass avocado, peeled, pitted, and cut into 1/2-inch dice
4 large lettuce cups or leaves
Unpeeled orange wedges, for garnish (optional)

Steps:

  • In a bowl, combine the black rice, oranges, orange juice, pumpkin seeds, orange zest, salt, and chipotle. Gently mix in the avocado. Add more salt, if needed.
  • Place a lettuce cup on each plate and spoon the salad into the lettuce cups. Garnish with orange wedges, if you wish.
  • Basic Chinese Black Rice
  • A very high-quality Chinese black rice is distributed by Lotus Foods under the registered trademark name "Forbidden Black Rice." This rice bleeds beet­red when you rinse it and, once cooked, ends up a striking deep burgundy. It holds its shape very well and is pleasantly chewy. With a subtle sweetness and a rich taste, it's a stunning rice that has everything going for it. Put it high on your list of rices to try.
  • Rinse the rice. Combine the rice, water, and salt (if using) in a heavy Dutch oven or saucepan. Over high heat, bring to a boil. Skim off any foam floating on the surface. Cover, reduce the heat, and simmer until the rice is tender, 30 to 35 minutes. Quickly drain off any excess water. Return the rice to the hot pot, cover, and let sit for 5 minutes.

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