RD Intern Blake created this delicious recipe to share on KERF, and we spent the morning putting it together. We ate it for lunch today and it was fabulous! Enjoy.
After trying Chef Callinan’s delicious forbidden rice recipe at a UVA event to celebrate National RD Day, I was inspired to create a version of my own. This also happens to be where I met Kath for the first time, where we obviously bonded over none other than the scrumptious-ness of the dish. It was then a done deal that a forbidden rice salad would soon be featured on KERF!
It wasn’t just the deep purple-black color and high antioxidant content of the rice that called my name, but I just loved the nutty flavor that combined so flawlessly with an array of fresh ingredients. Not to mention, this dish could stand alone as a main course (that’s when you get over-the-top imaginative with the add-ins!), or pair perfectly with so many main courses! Honey glazed salmon or roasted chicken, anyone??
I wanted to make sure that my recipe appropriately welcomed the much awaited-spring, so I added fresh mint, Italian parsley, and segmented navel oranges to this dish (in addition to some other yummy ingredients). The beauty of forbidden rice is you can get as creative as you’d like! You can make it sweet or savory, eat it hot or cold, add in a protein or pair it with one…. In terms of dressings — acidic, sweet, or a combination both will do! Clearly, anything goes, in the realm of forbidden rice. Did I mention how simple this recipe is!? I’m sold.
Cook the forbidden rice according to the instructions on the box (it usually calls for 2 cups of water per 1 cup of rice). Refrigerate rice until cold.
Now it’s time to peel the cucumber, and chop all of the vegetables, herbs, and walnuts.
Now, make the dressing!
Now that you have all of the add-ins in order…
…it’s time to toss them all in!
Feel free to add in the dressing right before you’re ready to eat it; however, this dish also makes for great leftovers, as it holds up well for quite a few days. The rice absorbs all of the flavors!
And look at that — a spring-welcoming, colorful, forbidden rice salad!
Kath Younger + Blake Brie
Ingredients
- Salad
- Forbidden rice 1 lb
- Cucumber peeled and diced
- Red pepper diced
- Navel orange segmented
- Walnuts chopped, ¼ cup
- Mint 2 tbsp
- Italian parsley 2 tbsp
- Salt ½ tsp
- Dressing
- Honey or agave 2 tbsp
- Lemons 2, juiced
- Extra virgin olive oil 4 tbsp
Instructions
- Prepare forbidden rice according to package. Set aside and allow to cool.
- Prepare cucumber, bell pepper, orange and herbs.
- Chop walnuts.
- Whisk dressing ingredients together.
- Pour rice into bowl or on platter and top with layers of ingredients.
- Drizzle dressing on top and then toss to combine.
Who’s hungry??
Oh gosh this looks yummy! I’ve never had forbidden rice before!
Looks amazing! I have food allergies and rice is the main starch I can eat so I’ll definitely be making this. Thanks for posting!
Flip Flops and Furs
Sounds good, and looks pretty!! but that’s a lot of lemon and not many herbs for so much rice. You mention how versatile the base salad is but is this dressing on the sour side?
It was perfect! The honey really balances the lemon
One of my FAVORITE rices!
What a gorgeous salad!!! I can rarely say no to anything that is THAT colorful and pretty 🙂
I’ve never heard of forbidden rice. I’d love to know more about the background and health benefits.
Yes, it would be helpful to know where one might buy this rice.
you can find it at most health foods stores – Whole Foods should have it.
And here’s a short and sweet recap about it: http://www.naturalnews.com/039806_black_rice_antioxidants_health_benefits.html
I want her dress!!!
The pictures are pretty, but it’s so nice to put a name with a face. Hi Blake! 🙂
Hi, Melissa!! 🙂
So so so colourful! It’s like rainbow on a plate. Will you share some?
This looks marvelous! I recently created my own forbidden black rice salad and it turned out AMAZING! Mangos, avocado, red pepper, and a nice sesame dressing! SO GOOD.
I love Forbidden Rice – even though it sometimes turns my teeth black. My husband was just in China at the Forbidden City filming an orange-themed video – this is the perfect recipe for him!
Wow, that looks like an interesting combination of ingredients! The cucumbers and mint must be really refreshing. I do have one question for either Kath or Blake. The recipe calls for 1 pound of rice…do you mean 1 pound cooked or 1 pound dry? A pound of dry rice makes a lot of cooked rice!
One pound dry – it makes a lot!
Such a rockstar Blake!! Will have to make the salad soon.
This looks amazing and perfect for spring! If I can’t find forbidden rice would this recipe work with quinoa or farro?
Yes it’s pretty versatile in every way
2 lemons mean how many teaspoons of lemon juice?
It depends on size and your grip strength but about 2-3 tbsp
Your intern must be having a blast!
Can’t wait to try the salad, looks delicious.
I am having SUCH a blast! And it’s absolutely delicious.
That looks amazing and the timing is perfect as I now plan to take that to Easter dinner! How many servings does the recipe above make? Thanks Blake and Kath!
We decided 6 to 8. Eating serving 5 now and there are about 3 left for side dish portions
This. Looks. Amazing.
Any idea how much 1 pound of rice is in volume? I don’t have a scale at home. Thanks!
This looks so good! Do you have the nutritional info/breakdown? I would really like to see it included in the recipe and I figured it would be pretty easy for 2 RD’s to come up with. Thanks!