Forbidden Black Rice Mango Salad

Kaila Proux

Healthy Helper

One of my favorite lesser-known restaurants in Buffalo is Sun. A little hole-in-the-wall establishment, Sun has recently gained some notoriety for its expansive, exotic menu and perfectly executed cuisine. They specialize in Vietnamese, Thai, and Burmese food, but what I love about the restaurant is their signature Black Rice Bar. They are one of the few restaurants in the city that offers this rare superfood and they do an amazing job of incorporating it into a number of mouth-watering dishes. If you’re unfamiliar with black rice, it’s something you should look into incorporating into your diet. Not only is incredibly more nutrient dense than typical white or even brown rice, but it provides antioxidants and polyphenols that are similar to those found in blueberries, acai berry, and dark cherries. The high concentrations of vitamins and minerals like vitamin B, vitamin E, and iron make it a great food for promoting heart health and memory improvement.

My favorite way to enjoy black rice at Sun is their award winning Black Rice Mango Salad. It’s a texture and flavor explosion with fresh veggies and fruit, creamy avocado, crunchy nuts, and a zesty, garlicky dressing that ties it all together. I love this salad so much that I decided to try my hand at recreating it at home. Who wouldn’t want unlimited access to one of their favorite meals?

Forbidden Black Rice Mango Salad

Ingredients (4 sides or 2 entrees):

1 cup uncooked U.S. grown black rice

1 small ripe mango (or 1 can of mango), cubed

1 ripe avocado, diced

1/2 of a red pepper, finely diced

1/4 cup red onion, diced

3 cloves of garlic, chopped

1/2 teaspoon black pepper

1/2 teaspoon onion powder

1 tablespoon sesame oil

2 teaspoon red chili paste

2 teaspoon Bragg’s liquid aminos (or soy sauce)

2 teaspoon brown rice vinegar

1 teaspoon honey (or agave nectar as a vegan alternative)

1 tablespoon black sesame seeds

toasted peanuts and cashews

cilantro and fresh squeezed lime juice, for topping



Cook rice according to directions. In a saute pan, heat sesame oil over low heat. Add sesame seeds, garlic, spices, vinegar, aminos, honey, and chili paste. Saute until garlic is cooked through. Add rice and saute until garlic and sauce is evenly distributed throughout it. Place rice in a bowl and chill in the refrigerator for 1 hour.

While rice is cooling, toast peanuts and cashews in the skillet until slightly browned.

Remove rice from refrigerator. Add avocado, mango, red onion, and red pepper to the bowl. Stir to evenly combine. Divide the salad among four (or two) plates. Top with cilantro leaves, a squeeze of lime juice, and a sprinkle with toasted nuts and sesame seeds.


Leave a comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

© 2018 The Griffin. All rights reserved.
%d bloggers like this: