BLACK RICE CAKES WITH MANGO SALSA

BLACK RICE CAKES WITH MANGO SALSA
PREP: 20 min. COOK: 50Min, SERVES 4

Alsc called "Forbidden Rice"  Up and  coming tender Chinese black rice has a nutty, Floral taste and a high level of same anthocyanin antioxidants that give blueberries their dark hue superfood status.(High intakes of antioxidants can boost your immune system and help prevent clogged arteiries.)

• 1 cup black rice
• 1 3/4 cups water
• 3 large eggs
• 3/4 cup light coconut milk
• 1 tablespoon grated fresh ginger
• 3/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 mango, peeled and cubed (or 2cups frozen mango)
• 1 red bell pepper, finely diced
• 1/2 cup red onion, finely diced
• 1 jalapeno pepper, seeded and minced
• 1/3 cup chopped cilantro
• 1/4 cup chopped fresh mint
• 1 teaspoon orange zest
• 2 tablespoons orange juice

1.In a small saucepan, combine rice with water. Bring to a boil, reduce heat and simmer covered for 30 minutes, oruntil tender and most of the water has absorbed. Let cool.

2.Preheat oven to 400°f In a bowl, lightly beat eggs and stir in cooked rice, light coconut
milk, grated fresh gingen Lé teaspoon salt and nutmeg. Divide mixture among 12 greased
multin cups and cook for 20 minutes or until set. Let cool 5 minutes before carefully unmolding.

3.While rice cakes are cooking,combine mango, bell pepper, red onion, jalapeno, cilantro, mint, orange zest, orange juice and remaining salt in a bowl. Serve salsa with rice cakes.Perserving: 320 calories, 7.5 g fat ( 3g saturated fat), 159 mg cholesterol,10 g protein, 55 g carbohydrates, 5 g fiber, 512 mg sodium