A simple dinner to satisfy the day. For thousands of years, black rice was only available to Chinese royalty. Hence the name forbidden, perhaps? Given its reputation of being more impressive with higher nutrients than other rice grains, it’s popping up in mainstream stores and health food shops everywhere.
Tip
Forbidden rice is a delicious and satisfying centre-of-the-plate entrée. If you have a yearning for some additional protein, serve with seafood, a seared chicken breast, or a fresh poached egg on the side.
Beautiful Vegan Forbidden Rice
Ingredients
- 1 cup (250 mL) black forbidden rice
- 3 cups (750 mL) cold water
- 1 Tbsp (15 mL) white miso paste
- 1 Tbsp (15 mL) fresh lemon juice
- 1 in (2.5 cm) gingerroot, peeled and minced
- 2 tsp (10 mL) tamari soy sauce
- 2 tsp (10 mL) toasted sesame oil
- 2 tsp (10 mL) maple syrup
- 1 large garlic clove, smashed and minced
- 1/4 cup (60 mL) sliced toasted nuts such as natural almonds, macadamia nuts, or hazelnuts
- 1/2 navel orange, cut into wedges
- 1/4 cup (60 mL) chopped cilantro
- 1/2 small birdís eye chili pepper, sliced
- Pak choi or baby bok choy, steamed (optional)
Nutrition
Per serving:
- calories430
- protein27g
- fat24g
- saturated fat4g
- trans fat0g
- carbohydrates27g
- sugars10g
- fibre4g
- sodium182mg
Directions
01
Rinse and drain rice several times. Place in saucepan with water. Bring to a boil. Cover and reduce heat to medium-low and cook for 45 minutes, or until water is fully absorbed. Some of the rice grains might sprout during cooking.
02
In large bowl, whisk together miso, lemon juice, gingerroot, tamari, sesame oil, maple syrup, and garlic. When fully emulsified, stir in cooked black rice until evenly coated.
03
Immediately scoop into individual rice bowls and top with toasted nuts, orange wedges, cilantro, and a couple of sliced chili pieces. Itu2019s delicious served with steamed pak choi or baby bok choy.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
