Black Rice, Forbidden No More
Photo credit: StockFood
There are more than 200 types of black rice in the world, but we’re talking about a Chinese variety sometimes called “forbidden rice”—a medium-length, non-glutinous grain that turns a rich purple-black when cooked.
Why the regal name? According to legend, only Chinese emperors were allowed to eat the prized rice. But what’s truly tantalizing about forbidden rice is its subtly floral aroma, nutty taste, and nutritional punch—the darker its outer layer, the richer the rice is in nutrients.
According to the website for Lotus Foods, where one can snag 15-ounce bags of the stuff for $4.69 apiece, the rice is packed with fiber (just like brown rice), iron, and an antioxidant called anthocyanin that may help improve vision and circulation.
You can serve black rice as you would any other type of rice, but we particularly like the looks of this quinoa-and-rice salad from Epicurious. The two grains offer a winning mix of textures—soft and crunchy—while garlic and cumin add pungent and dusky notes, respectively. Fresh lemon juice, olive oil, and a whole mess of herbs add brightness, and slices of creamy avocado are always welcome.
Forbidden rice: Not just for emperors anymore.
Photo credit: Epicurious
Cumin-Scented Quinoa and Black Rice
From Epicurious
Serves 6 to 8
1/2 cup short-grain black rice
1 cup red quinoa, rinsed well
1 bay leaf
1/4 teaspoon kosher salt plus more
4 tablespoons extra-virgin olive oil, divided
1 small onion, finely chopped
3 large garlic cloves, minced
2 teaspoons cumin seeds
3 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro
1/4 cup chopped flat-leaf parsley
2 tablespoons 1” pieces chives
Freshly ground black pepper
1 avocado, peeled, pitted
1 lemon, cut into wedges
Bring rice and 1 cup water to a boil in a small saucepan. Cover, reduce heat to low, and cook until water is absorbed and rice is tender, 25-30 minutes.
Meanwhile, combine quinoa, bay leaf, 1/4 teaspoon salt, and 2 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Discard bay leaf, fluff quinoa with a fork, and transfer to a large bowl.
Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft, about 8 minutes. Add garlic and cumin and cook, stirring often, for 2 minutes. Add to quinoa. Add rice; mix well. Stir in remaining 2 tablespoons oil, fresh lemon juice, cilantro, parsley, and chives. Season to taste with salt and pepper. Cut avocado into wedges. Serve salad with avocado and lemon wedges.
Find more healthful recipes on Epicurious.
