Poke Bowl with Walnuts and Mango Salsa

vegan
vegetarian
gluten-free
lactose-free

Ingredients

For the Rice
1 cup basmati rice
1/2 cup finely chopped walnuts
1 1/4 cups water
cardamom
For the Mango Salsa
1 ripe mango (finely diced)
1/4 cup coriander (finely chopped)
3 tbsp. olive oil
lime juice and grated lime zest
tabasco
salt
For the Garnish
julienned ginger
chickpeas
tomatoes
edible wild herbs

Description

This Poke-Bowl with walnuts, fresh mango salsa and wild herbs is ideal as fitness food for the health conscious.
 
Recipe developed by Heiko Antoniewicz for the California Walnut Commission 2020.

Preparation

Rice

Place rice in a strainer and rinse off with cold water until water runs clear. Put rice, cardamom, and cold water in a pot and leave to soak for approx. 30 minutes. Bring to a boil at medium heat, then cover with a lid and reduce heat. Allow rice to simmer for approx. 15 minutes. Turn off heat and let the rice stand for approx. 10-15 minutes before serving.

Mango Salsa

Mix all ingredients well and season with salt and tabasco.

Garnish

Combine rice with finely chopped walnuts and distribute among four bowls. Garnish with julienned ginger, chickpeas, tomatoes, mango salsa and wild herbs.