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.
Serves 2
- 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
Dressing
- 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.
