Written by Helen Vong  /  Recipes and styling by Marianne Wren /  Photography by Paul Buceta

If you’ve never tried black rice, it’s time to come to the dark side. While it’s true that brown rice is healthier than white, black rice trumps them both when it comes to nutritional value. Less refined, the bran hull in black rice is packed with higher amounts of feel-full fiber and cell-protective vitamin E. Scientists who studied samples of black rice from farms in the southern USA discovered that it contains even higher levels of anthocyanins, a group of antioxidants that give foods their vibrant blue, purple and red hues, than blueberries.

Black Rice Salad with Coconut Crusted Mahi Mahi

Prep Time: 25 min  •  Total Time: 1 hr 30 min  •  Makes 6 servings

½ cup black rice
1 cup chicken broth
½ Tbsp safflower oil
½ Tbsp sesame oil
1 tsp maple syrup
1 tsp natural peanut butter
1 tsp hot garlic chili paste (look for
it in the Asian section of your local
grocer or at Asian markets)

1 Tbsp orange juice
1 Tbsp lime juice
½ Tbsp low-sodium soy sauce
Pinch salt and pepper

1 stalk celery, thinly sliced
2 green onions, thinly sliced
½ cup red pepper, finely diced
½ cup diced pineapple
½ cup shredded carrots
¼ cup bean sprouts
¼ cup golden raisins
¼ cup raw cashews
¼ cup coconut milk
¼ cup shredded unsweetened coconut
6 4-oz mahi mahi fillets, skinned and
fine bones removed
2 Tbsp coconut oil

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1. In a large saucepan combine rice and broth and bring to a simmer over high heat. Cover, reduce heat to low and simmer until rice is tender, 40 minutes. Remove from heat and let stand 10 minutes. Transfer to a bowl and allow to come to room temperature.

2. In a medium bowl whisk together oils, maple syrup, peanut butter, orange and lime juices, chili paste, soy sauce, salt and pepper.

3. Combine celery, red pepper, green onions, pineapple, raisins, cashews, carrots and bean sprouts with rice. Add dressing and toss gently to combine. Set aside until serving.

4. Place coconut in a shallow dish and coconut milk in a medium sized bowl. Dip fish into milk and then into coconut, coating all sides. Set on a plate.

5. Heat coconut oil in a skillet large enough to fit all 4 fish fillets over medium high heat. Add fish and cook, turning once, until firm and opaque, 10-12 minutes total. To serve, divide rice between four serving plates and top with 1 piece of fish.

Nutrients per serving:
Calories: 317, Fat: 14 g, Carbs: 25 g, Protein: 25 g, Fiber: 3 g