Wednesday, May 2, 2012

Tempting the Tastebuds: Forbidden Rice

I haven't done a Tempting the Tastebuds post in awhile but we have made horseradish with a fresh root and eaten several veggies we all love now. I wanted to start tempting with veggies to widen our gardening. I think adding other things like this rice is a good idea so here we go.

As I said Monday we bought some Forbidden Rice or black rice at Whole Foods Saturday, and I have been thinking of what do make with it not just cooked rice.

Above is about 1 1/2 cups of rice, so less than a pint of rice.

Below is all the rice cooked and it filled 3 pint jars. I don't think we needed that much cooked. Next time I think I will cook a 1/3 of it instead. I froze what I didn't use.

Sorry for the fuzziness the steam clouded the lens on my camera. And below is a blurry picture of the salad I made with it. I hunted around and found some recipes but I wanted something different. This salad is a doctored up version of this recipe.

This recipe is a good dish for a picnic and a cold summer dinner or lunch. I served it with homemade bread which isn't a must.

Cooked Forbidden rice 1 pint
Dry White beans cooked 2 cups
Corn 1 can or more if wanted
Any amount or combination of raw veggies, I used green pepper, purple onion, brocculi, carrots..

Then add this dressing:
1/2 cup unseasoned rice vinegar
1/4 cup plus 2 tbsp extra virgin olive oil
2 tbsp tamari soy sauce
1 1/2 tablespoons pure maple syrup
1 1/2 tsp toasted sesame oil
1/4 teaspoon ginger

It can be doubled, and I used stevia liquid instead of maple syrup since I didn't have it.

Mix this all together and chill. I also added cut up turkey from a homegrown turkey I cooked the other day. Ashley and I really liked this I see it being a salad we make this summer alot. I don't like alot of pasta so this is a great alternative.

I hope you have the opportunity to try this wonderful rice it is very tasty. I read it tastes like brown rice but I did not think so and it cooked faster than brown rice. The water was purple when it was cooking which was funny and the rice had a purple tinge when cooked.




  1. I like what you did with it! I still haven't made ours yet.

    1. I started hunting on the internet yesterday there are a lot of recipes and ideas for it. Salads were the first thing to pop up.


  2. Your black rice and salad dish looks delicious! I've never had black rice before.

  3. Erika, I've never tasted or even heard of black rice. Does it taste like brown or white rice? That salad does look good though.

    1. Well,

      It has a whole grain flavor but not brown rice. Brown rice is a unique flavor but this rice is light and mild. Over the weekend I added it to taco meat and a refried bean mixture and it was very good. I think it is like black beans mild but takes on the flavor of the dish you put it in.



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