|Forbidden rice retains its purple-black color, even when cooked and has a chewy, slightly nutty flavor.|
When you think of "forbidden" foods, empty-calorie noshes like cookies, ice cream and white bread probably come to mind. So when I first saw forbidden rice for sale in the market, I laughed out loud at the name. A whole grain – forbidden? As the story goes, the Kangxi Emperor who reigned during China's Qing Dynasty found this purple-hued, heirloom rice so special he forbade anyone other than royalty from consuming it. Needless to say, I was intrigued and bought a bag. The dark color comes from the rice's hefty anthocyanin content.
|First organic CSA share of the season: Romaine and butter lettuce, kale, sweet potatoes, scallions, chives and oregano.|
Inspired by the first CSA share of the season, I thought the contrast of the purple-black rice clashing against the orange sweet potatoes and celadon scallions would be pretty. By it's not all about the color. The salad itself marries slightly nutty, chewy rice with the sweetness of the dressing and sweet potatoes, heightened by a hint of tang from the scallions and mint.
|Forbidden Rice Salad: high nutrition, high contrast|
Forbidden Rice Salad
- 1 cup Forbidden Rice, dry
- 1 3/4 vegetable broth
- 1 T extra-virgin olive oil
- 3 T ume plum vinegar or rice vinegar
- 2 T agave nectar
- 2 medium sweet potatoes, cooked, peeled and diced
- 4 scallions, sliced
- 1/4 cup mint or cilantro, chopped
- Salt and pepper, to taste
Bring the broth to a boil. Add the rice. Lower the heat, cover and simmer for about 35 minutes or until rice is chewy.
Meanwhile, whisk together oil, vinegar, and agave nectar. Toss with cooked rice and remaining ingredients. Adjust seasonings. Serve at room temperature.