Forbidden Rice Salad Recipes

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.

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

FORBIDDEN RICE SALAD

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.