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.

Ingredients

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.

Enjoy,

Erika