Vegan Forbidden Rice Salad Recipes
VEGAN FORBIDDEN RICE SALAD
Vegan Forbidden Black Rice Salad - Black Rice Studded with Roasted Veggies, tossed with an Apple Cider Vinegar Dressing. V/GF
Provided by Crazy Vegan Kitchen
Categories Salad
Time 45m
Number Of Ingredients 19
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 RICE SALAD
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
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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- Combine rice, water and salt in a medium pot. Bring to a boil, then cover and simmer until tender but still nice and chewy, usually 30 to 40 minutes. (Check package instructions for timing, since brands may vary.) When possible, I like to do this a little bit ahead of time and leave the covered pot sitting on a cold stove for a while after cooking, since the rice steams a little more. It's totally not necessary though.
- Warm the oil over medium-high heat in a 12-inch nonstick skillet. Drain, rinse and pat dry chickpeas with paper towels. Add chickpeas to skillet in a single layer and leave undisturbed for a few minutes to brown. Toss once or twice and repeat to brown on another other side or two. Reduce heat to medium, sprinkle with onion powder, garlic powder and dill, and cook, stirring occasionally, for a few minutes more.
- Remove and discard kale stems and tear leaves into bite-sized pieces. In a large bowl, combine kale and about three tablespoons of the dressing. Toss well or massage dressing into kale with your hands (I like this method).
- For each serving, arrange some kale salad, rice, chickpeas, peppers, cucumbers, snow or snap peas and avocado (if using) in little piles in a nice big bowl. Drizzle with dressing, sprinkle with pepitas, and serve. The bowls are great with warm rice and chickpeas but equally good at room temperature.
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