2 servings; 10 min preparation; 15 min cooking time.
I never miss an opportunity to make my favorite forbidden rice. I really love the earthiness and depth of this fantastic product. So today I made a bowl with summer flavors and full of freshness.
This forbidden rice bowl combines sweet mango, creamy avocado and fresh herbs. De dressing brings a little bit more sweetness, but the lime juice balances the flavors. I couldn’t resist and added edamame at the end, which is completely optional, because this dish is complete as it is.
There is just something special in the combination between forbidden rice and edamame that I really love. It brings a different texture to the dish.
- 80 g forbidden rice
- 1 mango, chopped
- 1 avocado, chopped
- 50 g cherry tomatoes, sliced
- 2 tbsp fresh cilantro, minced
- 2 tbsp fresh mint, minced
- 50 g edamame (optional)
for the dressing:
- 3 tbsp extra virgin olive oil
- 1 tbsp lime juice
- 1 tbsp agave syrup
- 1/2 tsp salt
Cook the rice in a pan with enough water. Let it simmer for 10 min until cooked completely. Drain from the water and let it cool with the lid on.
Peel the mango. Remove the core and cut it in evenly big cubes. Repeat the same with the avocado. Make sure that the cubes are even. Transfer to a bowl.
Slice the cherry tomatoes or cut them in half. Mince the herbs very fine and add to the bowl. Add the rice and mix well.
Dressing: Whisk all ingredients together. If it’s too sweet for you, add more lime juice and adjust the seasoning.
Pour the dressing over the bowl. Mix well until evenly spread. Add edamame on top if you want. Enjoy!