INGREDIENTS:
2 cups uncooked forbidden rice (black rice)
2-14.5oz cans salt free garbanzo beans, rinsed & drained
1 bunch fresh cilantro, chopped
2 cups Roma tomatoes, chopped
1 small red onion, chopped
1 fresh jalapeño, chopped & deseeded or 1/4-1/2 tsp dried jalapeño pepper
8 fresh lime juice & zest or more to taste
1 large avocado, chopped
2 cups fresh mango, cubed
PREPARATION:
1-Cook forbidden rice to your preferred method of cooking. Put in a glass bowl and set aside to cool.
2-Once the rice has cooled, add the remaining ingredients to the rice, except the avocado.
3-Add the lime juice and zest. Toss gently
4-Add the chopped avocado before you are ready to serve. Enjoy
CHEF’S NOTE:
To cook the forbidden rice in the instant pot, simply rinse 2 cups of the rice, add to the pot, along with 2 1/2 cups of water. Close the lid, seal and set the timer on manual for 22 minutes. Let pressure come down naturally for 10 minutes and then release the rest of the pressure. Fluff the rice with a fork.
More To Explore
Fall Harvest Plant-Based Casserole
DESCRIPTION: This cozy plant-based fall casserole is the ultimate autumn comfort food! Packed with wholesome ingredients like savory portobello mushrooms, sweet potatoes, butternut squash, brussels
The Best Pineapple Quinoa Salad!
DESCRIPTION: This delicious Pineapple Quinoa Salad is bursting with sweet pineapple, hearty black beans, roasted corn, crunchy red bell pepper, red onion, and zesty pickled