Tropical Radish and Rice Salad Recipe

This black rice salad recipe, bursting with tropical flavors, is a versatile food that matches well with many fruits and proteins.



From "Brassicas: Cooking the World's Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More"
January/February 2017

  • Tropical Radish Rice Salad
    Add sunny flavor to your winter diet with this bright salad.
    Photo by Sang An
  • Tropical Radish Rice Salad

Total Hands-On Time: 1 hr

Yield: 4 servings

This sunny salad is an ideal partner to grilled chicken, shrimp or salmon. You can switch around ingredients without sacrificing the tropical feel: Try diced pineapple or papaya instead of mango, mint instead of cilantro, or add some fresh chilies. Black rice looks stunning alongside vibrant radishes and mango, but a chewy brown basmati tastes just as good. 

Ingredients:

• 1 cup black rice or brown basmati rice
• 1 teaspoon sea salt, divided
• Scant 2 cups water or vegetable stock
• 4 green onions, white and green parts, thinly sliced
• 1 mango, peeled, pitted and cut into 
• 1⁄2-inch cubes
• 1 avocado, halved, pitted, peeled and cut into 1⁄2-inch cubes
• 1 or 2 bunches radishes, trimmed and diced
• Grated zest of 1 lime
• 2-1⁄2 tablespoons fresh-squeezed lime juice
• 1⁄4 cup extra virgin olive oil
• 1⁄2 teaspoon freshly ground black pepper
• 3⁄4 cup chopped fresh cilantro

Instructions:

1. Put rice in a saucepan with 1⁄4 teaspoon salt and water or stock. Bring to boil over high heat, turn heat to low, cover, and cook until rice is tender, about 45 minutes. Remove pan from heat without removing lid, and let rice steam for 5 minutes longer. You will have approximately 3 cups of rice. Spread rice on baking sheet to prevent clumping and let cool to room temperature. (Rice can be made up to 2 days in advance and refrigerated. Bring to room temperature before finishing recipe.)
2. Put cooled rice in large bowl. Add green onions, mango, avocado and radishes. Scatter lime zest, lime juice, oil, remaining 3⁄4 teaspoon salt, pepper and cilantro over top. Using a spatula, gently fold ingredients together to combine. Taste and add more salt, pepper or lime juice, if needed. Serve at room temperature.

Read More:

Hearty Salads for Winter


Adapted from Brassicas: Cooking the World’s Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More by Laura B. Russell.


Subscribe today and save 58%

Subscribe to Mother Earth Living !

Mother Earth LivingWelcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $19.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $24.95.




Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds