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.
- 1 cup black rice
- 1 3/4 cups 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 jalapeno pepper, seeded and minced
- 1/3 cup cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1 teaspoon orange zest
- 2 tablespoons orange juice
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 degrees 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, jalapeno, cilantro, mint, orange zest, orange juice and remaining salt in a bowl. Serve salsa with rice cakes.