Forbidden Rice Salad

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Forbidden Rice Salad

Slightly nutty, full of fresh crunch from peppers and onion, with a refreshing vinaigrette dressing, this Forbidden Rice Salad was a hit as the 2013 Winter Fancy Food Show in San Francisco

Forbidden Rice Salad

Ingredients

  • 4 cups cooked black (forbidden) rice
  • 1 1/2 cups finely diced red, yellow, and orange bell peppers (about 1/2 cup each)
  • 1 cup finely diced red onion
  • 3/4 cup minced parsley
  • 1/2 cup red wine vinegar
  • 3/4 to 1 cup extra virgin olive oil
  • Salt and freshly ground pepper, to taste

Method

Step 1

In a large bowl combine the rice, peppers, onion and parsley.

Add the vinegar and stir to incorporate; add 3/4 cup oil and stir gently. Taste and season with salt and pepper. Add additional oil, if desired. Serve at room temperature.

Step 2

This salad is best when refrigerated, covered, overnight to allow the flavors to blend. Bring to room temperature prior to serving

The story of Forbidden Rice Salad

A printer-friendly recipe card can be found at the bottom of this post

 

Forbidden Rice Salad

 

Forbidden Rice Salad was a recipe I developed for the Winter Fancy Food Show in San Francisco for my then client Colavita USA.  They wanted something that would be interesting, use their products, and be easy to keep and serve at the three-day-long event.

Live cooking demonstrations were out of the question as there were no cooking facilities provided; not even proper refrigeration.  So with that in mind, I made this salad, sealed it up in vacuumed sealed bags, and delivered it to my client who provided a small bar refrigerator to keep it in.

It worked perfectly.  The vacuumed sealed bags were easy to stack in the refrigerator, the salad actually got better over time; the dressing soaked into the rice, while the sealed bags kept the food fresh and crunchy.

And the crowd loved the flavors of earthy black rice combined with the fresh crunch of peppers.

What is Black Rice?

Black Rice, also known as Forbidden Rice, used to be difficult to find.  But now it seems it’s everywhere you shop.  Like brown rice, black rice is full of antioxidant-rich bran, which is found in the outer layer that gets removed during the milling process to make white rice. But only black-rice bran contains the antioxidants known as anthocyanins, purple and reddish pigments — also found in blueberries, grapes, and acai — that have been linked to a decreased risk of heart disease and cancer, improvements in memory, and other health benefits.  It has a deep earthy, yet slightly fruity flavor and slightly chewy texture.

How to Cook Black Rice

Regardless of the instructions on the package, I cook my black rice the same way I cook pasta, in a large pot of lightly salted boiling water.  Once it has reached my desired degree of tenderness; about 20 to 25 minutes; I drain it and proceed with my recipe.  I find that black rice benefits from having other ingredients added to it, such as making it into a pilaf or this Forbidden Rice Salad.

Here’s to your good health!

 

Yield: 8 servings

Forbidden Rice Salad

Forbidden Rice Salad

Slightly nutty, full of fresh crunch from peppers and onion, with a refreshing vinaigrette dressing, this Forbidden Rice Salad was a hit as the 2013 Winter Fancy Food Show in San Francisco

Prep Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 4 cups cooked black (forbidden) rice
  • 1 1/2 cups finely diced red, yellow, and orange bell peppers (about 1/2 cup each)
  • 1 cup finely diced red onion
  • 3/4 cup minced parsley
  • 1/2 cup red wine vinegar
  • 3/4 to 1 cup extra virgin olive oil
  • Salt and freshly ground pepper, to taste

Instructions

Step 1

In a large bowl combine the rice, peppers, onion, and parsley. 

Add the vinegar and stir to incorporate; add 3/4 cup oil and stir gently. Taste and season with salt and pepper. Add additional oil, if desired. Serve at room temperature. 

Step 2

This salad is best when refrigerated, covered, overnight to allow the flavors to blend. Bring to room temperature prior to serving

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 210Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 43mgCarbohydrates: 7gFiber: 1gProtein: 1g

Nutritional values may not be 100% accurate


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Recipe Comments

  1. posted by G-man! on June 7, 2013

    I’ve never heard of black forbidden rice. Can one get this at any common grocer?

      Reply
  2. posted by LindySez on June 7, 2013

    Yes, many grocery stores now carry black (forbidden) rice. Or you can go to the World Market, Whole Foods or an Asian speciality store. And now, it appears that Italian supermarkets are also carrying black rice.

      Reply
  3. posted by elaine schoch on January 24, 2014

    I never knew about black rice and all its health benefits. And this salad sounds great. Adding it to the new list of dinner options at our house. Thanks!

      Reply
  4. posted by Cher on January 24, 2014

    I have never heard of black rice and now I am dying to try it! I bet our local Kroger carries it. Thanks again, Linda, for creating something that not only looks so appetizing but is also healthy!

      Reply
  5. posted by Elle on January 25, 2014

    Love to learn something new Linda. I too had never heard of brown rice, and on my next trip to WF I shall be scouring the aisles cos I want to try this recipe, it sounds wonderful.

      Reply
  6. posted by Jessica on January 26, 2014

    I have never heard of black rice, but now I’m intrigued! This sounds so good! I can’t wait to check my local international market for the ingredients so I can give this a try!

      Reply
  7. posted by Vidya Sury on January 27, 2014

    We usually eat brown, white and red rice. Black rice – so interesting and it look so gorgeous in the recipe, Linda! Thank you.

      Reply
    • posted by LindySez on January 28, 2014

      For a while red rice was very popular here in the states, I think black rice has trumped it now as I don’t see it very often anymore.

        Reply

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