This is a delicious blood-sugar stabilizing lunch that is easy to make. It contains many antioxidants which are good for the liver as well as foods that are prebiotic and good for the gut.
- 1 cup brown rice
- 2 1/2 cups water for cooking rice
- 1/8 tsp sea salt
- Pinch pepper
- 1 mango, ripened, peeled and cut into small one-inch pieces
- 1 cup English cucumber slices, cut in half
- 1 celery stalk, chopped
- 1/2 cup red onion, chopped
- 1 cup canned black bean, salt-free, drained and rinsed
- 1-2 tbsp fresh cilantro, chopped
- 3 tbsp olive oil
- 1 – 1 1/2 tbsp lime juice
- 1/4 tsp dry mustard powder
- 1 tsp raw honey
- 1/2 teaspoon chopped garlic
- Sea salt and pepper to taste
Rinse the brown rice and place with the water, sea salt and pepper in a saucepan. Bring to a boil and lower to simmer Cover with a lid and simmer for 35-40 minutes* or until light and fluffy. Remove from the heat, drain any leftover liquid and set aside. Meanwhile, place the mangos, cucumbers, celery, red onions, black beans and cilantro in a bowl. Mix all the dressing ingredients together and adjust it to match your personal taste. Pour on the other ingredients. Season to taste. Serve over the brown rice. Enjoy!
Tip: Quinoa can also be used instead of rice – just follow the cooking instructions on the package.