For a Chinese person, I don’t eat a lot of rice. When it comes to carbohydrates, bread, pasta and potatoes rule my world. And when I do cook rice, I often stray from the plain white variety, opting instead for Arborio (to make creamy risottos), brown (which has a subtle nutty flavor and slight chew that I prefer) and, most recently, forbidden. Yes, such a kind exists!
Forbidden rice is reputed to promote good health and ensure longevity, and earned its name because it was once reserved for the emperors of China (or so the legend goes). Nutritional benefits aside, it looks interesting, which is the sole reason I picked up a cup as an impulse buy and how I came to make this dish. Dressed in an Asian vinaigrette, this forbidden rice salad is flavorful yet light, and can be eaten on its own or as a side.
P.S. Since I’ve been experimenting with new ingredients lately, I decided to start a “New Ingredient Challenge” series here on the blog. What exactly does this mean? Each month (or more often, if I’m ambitious), I’ll procure an ingredient I’ve never used before without knowing what to do with it (as was the case with the forbidden rice). It will then be my task to figure out how to use it. Have an ingredient challenge for me? Let me know in a comment below!
Recipe adapted from Barefoot Kitchen Witch.
- 1 cup forbidden or black rice
- sea salt
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon chili oil
- juice of ½ lime
- ½ teaspoon Sriracha sauce
- 1 red, orange or yellow bell pepper, finely diced
- 6 green onions, light and dark green parts, thinly sliced
- freshly ground black pepper, to taste
- 1 cup roasted cashews
- In a medium sauce pan, combine the rice, 2 cups water and a pinch of salt. Bring to a boil, cover and then reduce heat to low. Simmer until the liquid is absorbed and the rice is tender, about 30 minutes.
- Meanwhile, combine the soy sauce, sesame oil, chili oil, lime juice and Sriracha sauce in a large bowl and whisk until smooth.
- Add the bell peppers and green onions to the bowl.
- When the rice is cooked, add it to the bowl and stir to combine.
- Add salt, pepper and additional Sriracha sauce or lime juice to taste.
- Add cashews just before serving (unless you don't mind soggy nuts) and serve warm or at room temperature.
