The Kids Cook Monday
From The Kids Cook Monday, “Forbidden rice is a dark, short-grained variety used in Asian cuisine. Lime juice, avocado oil and honey make a delicious tropical dressing for this medley of black rice, mango and pomegranate seeds.”
1 cup forbidden or black rice*
3 tablespoons avocado oil
1 teaspoon honey
Salt, to taste
1/4 cup chopped cilantro
* Forbidden or black rice is a short grained variety which can be found in the grain or ethnic food sections of most grocery stores.
Adult: Bring the forbidden rice and 1 3/4 cups salted water to a boil in a medium pot over high heat. When the mixture boils, turn heat down to medium-low, cover and simmer for about 30 minutes. Remove from heat and allow the rice to cool to room temperature.
Adult: Peel and chop the mango and transfer to a large bowl. Zest the lime and transfer to a separate, small bowl.
Kid: Separate the pomegranate’s seeds from the peel and membrane and transfer the seeds to the bowl with the mango. Juice the lime into a cup and add 2 tablespoons of the lime’s juice to the small bowl with the lime’s zest.
Together: Whisk the avocado oil and honey into the lime juice and zest mixture. Season with salt to taste.
Together: When the rice has cooled to room temperature, gently fold it into the mango-pomegranate mixture. Toss with the lime-honey dressing, taking care to ensure the ingredients are evenly distributed. Top with the chopped cilantro and enjoy!
Best for ages 12-15
Nutritional Information Per Serving: Calories 391.2, Calories from Fat 107, Total Fat 11.9g, Saturated Fat 1.4g, Cholesterol 0.0mg, Sodium 4.3mg, Total Carbohydrate 68.5g, Dietary Fiber 6.0g, Sugars 22.8g, Protein 5.2g
Reprinted courtesy of The Kids Cook Monday and Jordan Moore of Jordan’s Family of Foodies. Photograph credit: Eric Moore.
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