Have you ever tried black rice, also known as “purple rice” once cooked? It originates from Asia and is most commonly used in Asian cuisine. This “forbidden rice,” as they called it in ancient China, has a very nutritious effect mainly due to the presence of anthocyanin (pigment), responsible for its strong color. The composition of black rice consists of numerous vitamins, minerals and antioxidants, which have proven to have incredible positive results on the body. They excrete negative radicals from the organism, provide an extraordinary detox, improve digestion, reduce weight, strengthen immunity, and protect blood vessels.
If you have not tried it yet, here’s a wonderful opportunity to do so! Namely, today we share with you a recipe for black rice with tofu and vegetables! This vegan, gluten-free meal will refresh your hot summer afternoon with light flavors and new, surprising colors! In your opinion, do you prefer black rice, or is the standard white rice a better option for you’?
Black rice, vegetables and tofu
– 1/3 cup black rice
– 1 pack raw tofu
– 3 tbsp. olive oil
– 3 tbsp. Tamari Sauce
– 3 tbsp. apple vinegar
– 1/2 manga
– 1/2 cup red cabbage
– 3-4 radishes
– 1 handful of baby spinach ICEBERG SALAT CENTAR
– 1/2 cucumber
– 1 tbsp. olive oil
– 1 tbsp. lemon juice
– pinch of Himalayan salt
Coconut and peanut sauce
– 1/3 cup coconut milk
– 2 tbsp. peanut butter
– 2 tsp. Tamari sauce
– 1 tsp. lime juice
– 1 tsp. Sriracha sauce (hot pepper sauce), if desired
1. Wash the rice and cook according to package instructions.
2. Chop the tofu into chunks, cover with olive oil, Tamari sauce and apple vinegar and place in paned lined with baking paper.
3. Bake in heated oven at 200 degrees for 20-25 minutes.
4. In the meantime, in a bowl, prepare the dressing by combining all ingredients.
5. In a bowl, serve chilled rice, chopped mango, cucumber, radishes, grated red cabbage, tofu and baby spinach.
6. Top with peanut sauce.
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