Black Rice Salad With Pineapple
Add rice and 14 teaspoon salt.
Black rice salad with pineapple. Simmer on medium low heat 15 min. Garlic lime juice salt in the amounts as written plus 34 c pineapple juice instead of water 1 2 t sugar instead of 2t 14 tsp ground black pepper 18 tsp cayenne pepper 1 t olive oil. Cover tightly and simmer for 50 minutes. Or until rice is tender and mixture is heated through.
Step 1 in a big bowl combine the black beans pineapple onions cilantro red pointed peppers corn and red onions. Ingredients 2 tablespoons canola oil 1 onion chopped 2 garlic cloves finely chopped 1 bird chile stemmed and thinly sliced 1 medium carrot halved lengthwise and thinly sliced crosswise 1 cup stemmed and coarsely chopped mustard greens 3 cups cooked black rice see note 1 cup bean sprouts 1 cup. In a large bowl combine the spinach pineapple beans peppers and cheese. In a separate bowl mix together pineapple juice vinegar and lime juice.
Top with beans and pineapple. In a large bowl combine rice chicken pineapple celery grapes mayonnaise chutney and remaining salt. Do not stir cover. Pour over salad and toss.
Cook red sofrito in large saucepan 3 min stirring occasionally.