Black Rice, Mango & Purslane Salad

I’ve mentioned before about the little supper club that I’ve formed with some friends. This is an idea that combines some of my favourite things – good food, spending time with my friends (and indulging in interesting discussions), and cooking. As Gallifrey starts producing more edibles, I expect that out contributions to these dinners will include more of our own produce.

We had our second dinner party last weekend, and K and I volunteered to make an entrée. I happened to have some black glutinous rice in the cupboard, and a couple’ve mangos in the fridge, and I was feeling creative – so I invented a recipe. It received many approving and appreciative comments, so I thought I’d share it more widely.

As a side note, the choice of purslane was a happy coincidence. We have a lot of it growing feral in the back yard and amongst the pot plants, and had no salad greens in the fridge, so I experimented. If you haven’t tried purslane, you really should – it’s mild flavoured and tasty, as well as being very healthy, high in omega-3 oils and vitamins. You can eat it fresh as a salad green or cooked, and it literally grows as a weed in Perth. Only eat purslane that you’ve plucked from your own garden or somewhere you know it hasn’t been sprayed – roadside and public park growing  purslane is often laced with herbicides intended to control it and other weeds.

(I’ll add a picture here next time I make it)



  • 1/2 cup glutinous (short grain) black rice
  • 1/2 cup diced fresh mango
  • 1/2 cup sliced cherry tomatoes (golden cherry tomatoes by preference)
  • 1/2 cup fresh purslane, roughly chopped or torn apart
  • approx. 1/2 cup cashew nuts *
  • 2 Tbs olive oil
  • 2 Tbs raspberry vinegar
  • approx. 1 tsp salt
  • pinch chilli powder

* For a nut free version, replace the cashew nuts with sunflower seeds or pepitas.


  1. Cook the rice as normal. Note that it will take slightly more water than regular white rice to cook using the absorption method.
  2. While the rice is still hot, stir in the vinegar, oil, salt, and chilli powder. Cover and allow the rice mixture to cool.
  3. Taste, and adjust the seasoning of the rice mixture with additional vinegar, salt, or chilli powder if desired.
  4. Stir the mango, purslane, and cherry tomatoes into the rice.
  5. Chill.
  6. Top with cashew nuts, and serve with smoked trout or smoked salmon.


This salad can be made up to a day in advance – add the nuts just before serving, so that they don’t go soggy. For some extra presentation points, add a little fresh mango on top as well, for the colour.