Hello all! I have been meaning to revamp the format for CCG for a little while now. Have worked out a simple format that will allow you guys to download future recipes as a jpg/ jpegs. As a regular user of food apps on my iPhone, I am very conscious of the fact that most of us use our phones to replace recipe books in the kitchen and as I am not particularly impressed with the mobile view that blogger offers, I thought it was worth trying this format out. Do let me know what you think and if this format of recipe presentation made your life infinitely better :) hehe!
Ok, now on to the recipe.
A couple of years ago, a friend of mine from work introduced me to a nice little salad &sandwich place at Takashimaya (Ngee Ann City) called Marmalade Toast. It has a delightful selection of salads, wraps , sandwiches and stone fired pizzas at fairly (and surprisingly) reasonable prices, considering their location. I simply LOVE their wild rice salad with apple and raisins and have been itching to recreate it at home ever since. Somewhere down the line, I forgot all about it till recently when I came across an asian-style rice salad.
As usual I set about researching how to cook/store wild rice. Unfortunately, the grocery store near where we live doesn't sell any, so I decided to replace it with Black rice instead.
Black rice has always been a bit of a mystery to me. All I knew about it (besides its fab flavour) was that it used to be served only to royalty in imperial China. So I bought a bag of it (as I consider us nothing less than royalty!) and read up on its uses and cooking instructions while in the check out line.
To my delight it was easy-peasy to cook and not at all as sticky as I thought it would be!
I love salads that have an interesting mix of ingredients that keep your taste buds and eyes interested. I used fresh mango and avocado along with a lime-olive oil- honey dressing with plenty of fresh cilantro (coriander) for this salad. It was a vibrant and delicious side to the grilled fish main that we enjoyed on Saturday night (after the baby was tucked into bed for the night) ;)
(Click on the image for a larger view)
Ok, now on to the recipe.
A couple of years ago, a friend of mine from work introduced me to a nice little salad &sandwich place at Takashimaya (Ngee Ann City) called Marmalade Toast. It has a delightful selection of salads, wraps , sandwiches and stone fired pizzas at fairly (and surprisingly) reasonable prices, considering their location. I simply LOVE their wild rice salad with apple and raisins and have been itching to recreate it at home ever since. Somewhere down the line, I forgot all about it till recently when I came across an asian-style rice salad.
As usual I set about researching how to cook/store wild rice. Unfortunately, the grocery store near where we live doesn't sell any, so I decided to replace it with Black rice instead.
Black rice has always been a bit of a mystery to me. All I knew about it (besides its fab flavour) was that it used to be served only to royalty in imperial China. So I bought a bag of it (as I consider us nothing less than royalty!) and read up on its uses and cooking instructions while in the check out line.
To my delight it was easy-peasy to cook and not at all as sticky as I thought it would be!
I love salads that have an interesting mix of ingredients that keep your taste buds and eyes interested. I used fresh mango and avocado along with a lime-olive oil- honey dressing with plenty of fresh cilantro (coriander) for this salad. It was a vibrant and delicious side to the grilled fish main that we enjoyed on Saturday night (after the baby was tucked into bed for the night) ;)
(Click on the image for a larger view)
