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

FORBIDDEN RICE SALAD



Forbidden Rice Salad image

Make and share this Forbidden Rice Salad recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Lime

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 19

4 cups cooked forbidden rice
2 tablespoons fresh lime juice
1 1/2 cups packed coarsely chopped watercress leaves, and fine stems
1 1/2-2 cups chopped long beans or 1 1/2-2 cups green beans (1/4 inch lengths)
2 -3 medium plum tomatoes, finely chopped
2 tablespoons finely chopped of fresh mint
1/4 cup packed fresh Asian basil or 1/4 cup sweet basil, coarsely chopped
1 cup loosely packed fresh coriander leaves, coarsely chopped or shredded
1/4 cup finely sliced shallot, separated into rings
1 teaspoon finely minced lemongrass
1 birds eye chiles or 1 serrano chili, minced
1/2 cup Thai fish sauce
1/4 cup water
1 teaspoon palm sugar or 1 teaspoon substitute brown sugar
1/2 teaspoon minced lemongrass
1 clove garlic, minced
1/2 teaspoon crumbled dried red chili
3 tablespoons fresh lime juice
1 leaf lettuce leaf, to line the serving platter

Steps:

  • Place the rice in a large bowl, tossing with wet hands or chopsticks to break up any lumps.
  • Add the lime juice and toss to mix.
  • Add the watercress and toss.
  • Place a large saucepan with 1 inch of water over high heat and bring to a boil.
  • Add the beans, cover, and blanch for 1 minutes, or until slightly softened.
  • Drain and add to the rice, tossing to mix well.
  • Add the remaining salad ingredients and toss to mix.
  • To prepare the dressing, place the fish sauce and water in a small nonreactive saucepan over medium-high heat.
  • Add the sugar, stirring to dissolve thoroughly.
  • Add the lemon grass, garlic, and chile and bring to a boil.
  • Lower the heat and simmer for 5 minutes, stirring occasionally to prevent sticking.
  • Transfer to a small bowl and add the lime juice.
  • Stir the dressing well, then add 3 tablespoons of the dressing to the salad.
  • Toss and taste.
  • Add another tablespoon of dressing if desired.
  • Line a large platter with lettuce.
  • Mound the salad on top.
  • Serve with one or two small bowls of the remaining dressing, with small spoons, for drizzling more dressing on.
  • The salad can be eaten with a spoon and fork, the modern Thai way, or scooped up with lettuce leaves.

Nutrition Facts : Calories 506, Fat 1, SaturatedFat 0.2, Sodium 1864.5, Carbohydrate 110.3, Fiber 2.5, Sugar 2.1, Protein 11.4

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