Black Rice Cakes with Mango Salsa | Fit Pregnancy

Black Rice Cakes with Mango Salsa

Also called “Forbidden Rice,” tender Chinese black rice has a nutty, floral taste and a high level of the same anthocyanin antioxidant that gives blueberries their superfood status and dark hue. High intakes of antioxidants during pregnancy can help boost your immune system and may reduce the risk of type II diabetes, obesity and wheezing in your child.

Black Rice Cakes with Mango Salsa
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This Recipe:
Serves
4
Start to Finish
70 min
Prep
20 minutes
Cook
50 minutes
Ingredients:

1 cup black rice
1 3⁄4 cup water
3 large eggs
3 ⁄4 cup light coconut milk
1 tablespoon grated fresh ginger
3 ⁄4 teaspoon salt
1 ⁄4 teaspoon nutmeg
1 mango, peeled and cubed (or 2 cups frozen mango)
1 red bell pepper, finely diced
1 ⁄2 cup red onion, finely diced
1 jalapeño pepper, seeded and minced
1 ⁄3 cup cilantro, chopped
1 ⁄4 cup fresh mint, chopped
1 teaspoon orange zest
2 tablespoons orange juice

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Directions:

1. In a small saucepan, combine rice with water. Bring to a boil, reduce heat and simmer covered for 30 minutes, or until rice is tender and most of the water has absorbed. Let cool.

2. Preheat oven to 400° F. In a bowl, lightly beat eggs and stir in cooked rice, light coconut milk, ginger, 1⁄2 teaspoon salt and nutmeg. Divide mixture among 12 greased muffin cups and bake for 20 minutes, or until set. Let cool 5 minutes before unmolding.

3. While rice cakes are cooking, make a salsa with the remaining ingredients. Combine mango, bell pepper, red onion, jalapeño, cilantro, mint, orange zest, orange juice and remaining salt in a bowl. Serve salsa with rice cakes.

320 calories10 g55 g5 g3 g71 g3 g82 g5 g

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