Photo Credit: Jewish Press

Transfer to a serving bowl; sprinkle with sesame seeds. Serve hot or at room temperature.

Norene’s notes: One bunch of asparagus weighs about 1lb/500g and serves 4. There are 16-20 spears per pound.

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Look for asparagus spears that are all the same thickness so they will cook evenly. The thinner the spear, the more quickly it cooks.

Asparagus wrapped in a damp paper towel and stored in the refrigerator will keep fresh for up to two weeks.

Garlic acts as a natural antibiotic. To optimize its benefits, let it sit for 10-15 minutes after mincing it.

* * * * *

Black Rice With Mango, Pomegranate & Avocado

pareve | gluten-free | do not freeze | yields 6-8 servings

 

Dark, unique, and unexpected, this fabulous dish will wow the guests at your next dinner party. The bright, tropical colors of the fruit contrast beautifully with the black rice, making a stunning presentation.

Ingredients

3 cups lightly salted water
1½ cups black rice, rinsed and drained
2 ripe mangoes, peeled, pitted, and diced (about 2 cups)
¾ cup pomegranate seeds
4 scallions, thinly sliced
¼ cup chopped fresh basil
1 ripe Hass avocado

 

Dressing

1/3 cup extra virgin olive oil
1/3 cup pomegranate or orange juice
2 Tbsp honey or agave
2 tsp Dijon mustard
Kosher salt
Freshly ground black pepper

Directions

Bring water to a boil in a medium saucepan over high heat.

Add rice; reduce heat. Cover and simmer for 35-40 minutes. The rice should be tender but slightly chewy.

Remove from heat, let stand, covered, for 10-15 minutes. Transfer to a large serving bowl; let cool.

Add mangoes, pomegranate seeds, scallions, and basil to the serving bowl.

Dressing: Combine ingredients for dressing in a glass jar; seal tightly and shake well.

Shortly before serving, peel, pit, and dice avocado. Add avocado and dressing to rice mixture; toss gently to combine. Serve at room temperature.

Norene’s notes: In China, black rice was called “forbidden rice,” as it was considered the finest grain and served only to the royal family.

How to seed a pomegranate: Score around the middle of the pomegranate, but do not cut through. Twist to separate pomegranate into two halves. Invert one half in your palm over a bowl, seeds facing down. With a wooden spoon, firmly tap the skin several times to release the seeds into the bowl. Pick out and discard the white pith. Repeat with second pomegranate half.

Seeds will keep fresh for 2-3 days in the fridge in a covered container.

Instead of mangoes, substitute 2 cans (11oz/312g each) mandarin oranges, well drained.


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Sandy Eller is a freelance writer who writes for numerous websites, newspapers, magazines and private clients. She can be contacted at [email protected].