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
- 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
- Honey or agave 2 tbsp
- Lemons 2, juiced
- Extra virgin olive oil 4 tbsp
- 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.