This is the Black Rice Salad that I took to the Open Garden at Havercroft, home of our friend, Roger. It is the last time this summer I may be able to make this salad as finding black rice is as hard as finding hen's teeth. I suppose I could use wild rice but it just wouldn't be the same. So you want to see Havercroft? I bloomin' betcha you do! Take a click on the slideshow button for a tour.
As requested, here's the recipe:
Chinese Black Rice, Orange and Avocado Salad
2 Cups cooked black rice
(Wehini or wild rice can be substituted)
2 cups dice peeled oranges
¼ cup freshly squeezed orange juice
¼ cup raw, unsalted pumpkin seeds, toasted
1 1/2 teaspoons grated orange zest
¼ teaspoon of salt or to taste
¼ teaspoon ground chipotle
1 ripe avocado, peeled, pitted and diced into half inch cubes
4 Lettuce leaves for arranging the salad and peeled orange wedges for garnish
In a bowl combine the cooked rice, orange juice, toasted pumpkin seeds, orange zest, salt and chipotle. I squeeze a lemon or lime over the avocado pieces (to keep them green longer ) before I gently mix them into the rice mixture.
Spoon the salad onto the ‘lettuce cups’ and garnish with orange slices. Since it was a potluck I just put the salad into the bowl.
