| For the Rice | |
|---|---|
| 1 cup | basmati rice |
| 1/2 cup | California walnuts (finely chopped) |
| 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 |
| 1 | lime (juice and 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.
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.