Forbiddenblackricesalad Recipes

VEGAN FORBIDDEN RICE SALAD

Steps:

• Begin by roasting your diced potato, sweet potato and butternut squash. Toss in olive oil, salt, pepper, and baked on a parchment lined baking tray in an oven preheated to 200 degrees Celsius for 45 minutes. Give it a toss half way through baking. Let cool slightly.
• In a deep saucepan, combine your black rice and water. Bring to boil, then turn down to a simmer, cover with a lid and let cook for 30 minutes.
• Once 30 minutes has passed, turn the stove off and leave the rice in the covered pot for another 15 minutes. Do not open the lid!
• Tip rice into a large bowl, and combine with sun-dried tomato, walnuts, cranberries, and carrot. Toss to mix well.
• Add red cabbage, arugula and baby spinach to the salad and toss to combine. Don't do this too early as you don't want the residual heat of the rice to wilt your greens.
• To make your dressing, combine apple cider vinegar, dijon mustard, salt/pepper, agave nectar and extra virgin olive oil in a small jar.
• Cover with a lid and shake to combine and emulsify dressing. Pour over your salad and toss to combine.
• Enjoy!

FORBIDDEN BLACK RICE SALAD

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.

SPICY FORBIDDEN RICE SALAD

Steps:

• Combine water, black rice, and salt together in a saucepan. Bring to a boil; reduce heat to low, cover, and simmer until rice is tender, 30 to 45 minutes.
• Whisk soy sauce, sesame oil, lime juice, and sriracha sauce together in a large bowl. Add cashews, red bell pepper, yellow bell peppers, and scallions; toss well to combine. Add black rice; stir until salad is well-mixed. Season with salt, black pepper, and sriracha.

BLACK RICE SALAD WITH LEMON VINAIGRETTE

Steps:

• Preheat oven to 350°F. Cook rice in a medium saucepan of boiling salted water until tender, 35-40 minutes. Drain well, spread out on a plate or a rimmed baking sheet, and let cool.
• Meanwhile, spread out walnuts on another rimmed baking sheet. Toast in oven, tossing once, until fragrant, 8-10 minutes. Let cool; chop.
• Whisk lemon juice, vinegar, and agave in a small bowl. Whisking constantly, gradually drizzle in oil. Season vinaigrette with salt.
• Toss rice, walnuts, scallions, edamame, tomatoes, green beans, and vinaigrette in a large bowl. Season with salt and pepper.

FORBIDDEN RICE SALAD

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