Recipes Using Forbidden Black Rice

Forbidden Black Rice Recipe Insanely Good

WEBApr 23, 2021 · Instructions. Place the black rice in a mesh sieve and run it under water until water runs clear. Melt the butter in a saucepan over …

Rating: 5/5(7)
1. Place the black rice in a mesh sieve and run it under water until water runs clear.
2. Melt the butter in a saucepan over medium heat. Add and stir the black rice, onion, and almonds for 5 to 10 minutes, or until lightly toasted.
3. Add the water and bouillon cube and bring to a boil. Reduce the heat to low and cover the saucepan with a lid. Let the rice simmer for 25 to 30 minutes, or until it’s tender, and the water is completely absorbed.
4. Let the rice cool for about 5 to 10 minutes, then fluff it with a fork.

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Banh Mi Black Rice Bowls EatingWell

WEBApr 18, 2024 · Combine rice, water and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over high heat. Reduce heat to maintain a …

1. Combine rice, water and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over high heat. Reduce heat to maintain a gentle simmer, cover and cook until the rice is tender, about 30 minutes. Remove from heat and let stand, covered, for 5 minutes.
2. Meanwhile, mix oil, tamari, fish sauce (or more tamari) and honey in a large bowl. Add tofu and toss to coat. Let stand at room temperature, stirring occasionally.
3. Whisk vinegar, sugar and the remaining 3/4 teaspoon salt in a medium bowl. Add carrot and daikon and let stand for 15 minutes. Drain and discard liquid.
4. Divide the rice, tofu, marinated vegetables and cabbage among 4 bowls. Serve topped with herbs, Sriracha mayo and jalapeño, if desired.

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Vegetarian ThaiInspired Pineapple Forbidden Fried Rice

WEBApr 18, 2019 · Instructions. To make the forbidden rice: Add rice and coconut oil to a medium pot and place over medium heat. Toast rice for …

1. To make the forbidden rice: Add rice and coconut oil to a medium pot and place over medium heat. Toast rice for 2 minutes with the oil to enhance the flavor and texture. After 2 minutes, add water and salt and stir. Allow water to come to a boil, then turn heat to low, cover and cook for 45-55 minutes. Remove from heat and allow to sit in pan covered for 10 minutes, then fluff with a fork. The rice should be slightly chewy but still soft.
2. While the rice is cooking, you can chop your veggies and cook your eggs. Add eggs and water to a bowl and beat slightly with a fork. Place a large skillet or wok over medium low heat and spray with a little nonstick cooking spray (alternatively you can use a little oil). Add eggs to the pan and season with a little salt and pepper, scramble and cook eggs until done but still slightly wet. Transfer eggs to a bowl and set aside.
3. Once rice is done cooking, you can start cooking your veggies. Wipe the same large skillet or wok you used clean with a paper towel, then add in 1 tablespoon of coconut oil or sesame oil and place over medium high heat. Add in pineapple, garlic, ginger, green onion and red bell pepper; saute for 4-6 minutes until pineapple starts to caramelize and turn slightly golden brown on the edges.
4. Next add in the remaining veggies: red cabbage, carrots and edamame. Saute for 3-5 more minutes, stirring frequently. Transfer all of the veggies to a large plate or bowl.

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