Forbidden Rice Salad Recipes

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FORBIDDEN BLACK RICE SALAD



Forbidden Black Rice Salad image

This is a Forbidden rice recipe from Whole Foods Market in New York City. It's their best selling salad

Provided by benze

Categories     Brunch

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

2 cups forbidden rice
3 1/2 cups water
2 tablespoons tamari
3 tablespoons sesame oil
1 lb roasted diced sweet potato
3/4 cup diced red pepper
3/4 cup diced yellow pepper
1/2 bunch sliced scallion

Steps:

  • Bring rice, water and pinch of salt to a quick bowl, cover and lower heat to a simmer for 30 minutes.
  • Let rice sit while you whisk together sesame oil and tamari.
  • While rice is still warm toss in the sesame oil and tamari mixture.
  • Let cool, then add sweet potatoes, red peppers, yellow peppers, scallions, and salt, pepper to taste.

Nutrition Facts : Calories 279.5, Fat 5.5, SaturatedFat 0.8, Sodium 285.7, Carbohydrate 52.1, Fiber 2.8, Sugar 3, Protein 4.9

FORBIDDEN RICE SALAD



Forbidden Rice Salad image

This recipe is like one of those beautiful American heritage quilts where every colorful swatch-or in this case ingredient-has a wonderful backstory. Forbidden rice, also called emperor's rice, got its name not because of any aristocratic connections, but rather because its deep purple hue is reminiscent of a royal cloak. As with many grains and vegetables, the rich color of forbidden rice signifies a high level of antioxidants and phytochemicals. Star anise also has anticancer properties, along with a delightful name and a light licorice flavor that's immensely appealing. This recipe calls for soaking the rice overnight, so plan ahead.

Yield serves 4

Number Of Ingredients 10

2 cups hot water
2 1/2-inch slices rinsed and unpeeled fresh ginger, plus 1 teaspoon minced fresh ginger
2 pods star anise
Sea salt
1 cup forbidden rice, soaked overnight in water
1 tablespoon freshly squeezed lime juice
1 tablespoon brown rice vinegar
1 teaspoon mirin
2 tablespoons finely chopped fresh cilantro, basil, or mint
2 tablespoons finely diced red bell pepper

Steps:

  • Bring the hot water, sliced ginger, star anise, and 1/4 teaspoon of salt to a boil, then stir in the rice. Cover, lower the heat, and simmer for 30 minutes, then check to see if the rice is tender.
  • Whisk the lime juice, rice vinegar, mirin, minced ginger, and a pinch of salt together in a mixing bowl. Add the rice and toss to combine, then stir in the cilantro and bell pepper. Serve immediately.
  • Store in an airtight container in the refrigerator for 5 to 7 days.
  • (per serving)
  • Calories: 185
  • Total Fat: 1.9g (0.5g saturated, 0.6g monounsaturated)
  • Carbohydrates: 40g
  • Protein: 5g
  • Fiber: 4g
  • Sodium: 150mg

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