This mélange of simple flavors and textures is a dramatically colorful pilaf. Impress your friends. Treat yourself.
Serves 6 to 8
Prep time: 25 minutes
Total time: about 1 hour
3 cups water
½ teaspoon salt
2 cups raw black rice (see sidebar, here)
1 cucumber, peeled, seeded, and diced
1 mango, peeled, pitted, and diced (see sidebar, here)
½ red onion, minced
¼ cup minced fresh cilantro
⅓ cup fresh orange juice
2 tablespoons white vinegar
¼ teaspoon salt
½ cup olive oil
1 cup toasted pepitas (pumpkin seeds)
Cook the rice: In a saucepan, bring the water and salt to a boil. Add the rice and when the water returns to a boil, reduce the heat to low. Stir well, cover, and cook for about 45 minutes. Check at about 35 minutes to see that the water hasn’t completely evaporated, and if it has, add a little more hot water. When the rice is almost tender, turn off the heat (if there’s any water in the bottom of the pan, drain it off) and let the rice sit, tightly covered, for about 10 minutes. Fluff with a fork.
While the rice is cooking, prep the cucumber, mango, red onion, and cilantro. Put into a serving bowl, cover, and set aside until the rice is done.
Make the dressing: In a blender, whirl together the orange juice, vinegar, and salt. With the blender running, slowly pour in the oil. Set aside.
When the rice is done, toss it with the prepped cucumbers, mangoes, red onions, and cilantro. Add the dressing and toss well. Just before serving, stir in the pepitas.
Pair with Black Bean and Quinoa Burgers, or Simple Seasoned Tofu, or Spicy Roasted Broccoli.