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You are here: Home / Recipes / Colorful Forbidden Rice Salad

March 31, 2015

Colorful Forbidden Rice Salad

The beauty this colorful forbidden rice salad is you can get as creative as you’d like! Enjoy it hot or cold, or with a protein on top.

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Colorful Forbidden Rice Salad Recipe

Colorful Forbidden Rice Salad

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!

What Is Forbidden Rice?

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??

Forbidden Rice Salad Ingredients

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….

The Dressing

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.

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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.

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Now, make the dressing!

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Now that you have all of the ingredients in order…

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…it’s time to toss them all in!

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Add oranges

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Add herbs

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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!

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Pour on the dressing

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And look at that — a spring-welcoming, colorful, forbidden rice salad!

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Print Pin

Colorful Forbidden Rice Salad

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!
Course Salad
Cuisine American
Keyword rice
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 Servings
Author Kath Younger

Ingredients

  • 1 lb Forbidden rice
  • 1 Cucumber peeled and diced
  • 1 Red pepper diced
  • 1 Navel orange segmented
  • 1/4 cup Walnuts chopped
  • 2 tbsp Mint
  • 2 tbsp Italian parsley
  • ½ tsp Salt

For the Dressing

  • 2 tbsp Honey or agave
  • 2 Lemons juiced
  • 4 tbsp Extra virgin olive oil

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.

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Who’s hungry??

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Comments

  1. Erin @ Her Heartland Soul says

    March 31, 2015 at 3:41 pm

    Oh gosh this looks yummy! I’ve never had forbidden rice before!

    Reply
  2. Sarah says

    March 31, 2015 at 3:55 pm

    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

    Reply
  3. Lisa says

    March 31, 2015 at 4:15 pm

    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?

    Reply
    • KathEats says

      March 31, 2015 at 4:42 pm

      It was perfect! The honey really balances the lemon

      Reply
  4. Rebecca @ Strength and Sunshine says

    March 31, 2015 at 4:30 pm

    One of my FAVORITE rices!

    Reply
  5. Hannah @ CleanEatingVeggieGirl says

    March 31, 2015 at 4:40 pm

    What a gorgeous salad!!! I can rarely say no to anything that is THAT colorful and pretty 🙂

    Reply
  6. Lisa says

    March 31, 2015 at 4:47 pm

    I’ve never heard of forbidden rice. I’d love to know more about the background and health benefits.

    Reply
    • Danielle says

      March 31, 2015 at 5:10 pm

      Yes, it would be helpful to know where one might buy this rice.

      Reply
      • KathEats says

        April 2, 2015 at 9:20 am

        you can find it at most health foods stores – Whole Foods should have it.

        Reply
        • KathEats says

          April 2, 2015 at 9:20 am

          And here’s a short and sweet recap about it: http://www.naturalnews.com/039806_black_rice_antioxidants_health_benefits.html

          Reply
  7. Kelsey says

    March 31, 2015 at 4:53 pm

    I want her dress!!!

    Reply
  8. Melissa says

    March 31, 2015 at 5:00 pm

    The pictures are pretty, but it’s so nice to put a name with a face. Hi Blake! 🙂

    Reply
    • Blake says

      March 31, 2015 at 9:40 pm

      Hi, Melissa!! 🙂

      Reply
  9. Linda @ The Fitty says

    March 31, 2015 at 6:04 pm

    So so so colourful! It’s like rainbow on a plate. Will you share some?

    Reply
  10. Kaila at Healthy Helper Blog says

    March 31, 2015 at 6:19 pm

    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.

    Reply
  11. Lynn @ The Actor’s Diet says

    March 31, 2015 at 7:28 pm

    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!

    Reply
  12. Meg says

    March 31, 2015 at 7:38 pm

    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!

    Reply
    • KathEats says

      March 31, 2015 at 8:02 pm

      One pound dry – it makes a lot!

      Reply
  13. Blair Bugge says

    March 31, 2015 at 8:20 pm

    Such a rockstar Blake!! Will have to make the salad soon.

    Reply
  14. Becca says

    March 31, 2015 at 9:45 pm

    This looks amazing and perfect for spring! If I can’t find forbidden rice would this recipe work with quinoa or farro?

    Reply
    • KathEats says

      April 1, 2015 at 7:02 am

      Yes it’s pretty versatile in every way

      Reply
  15. Mary says

    April 1, 2015 at 12:53 am

    2 lemons mean how many teaspoons of lemon juice?

    Reply
    • KathEats says

      April 1, 2015 at 8:53 am

      It depends on size and your grip strength but about 2-3 tbsp

      Reply
  16. Hannah @ eat, drink and save money says

    April 1, 2015 at 6:56 am

    Your intern must be having a blast!

    Can’t wait to try the salad, looks delicious.

    Reply
    • Blake says

      April 1, 2015 at 1:39 pm

      I am having SUCH a blast! And it’s absolutely delicious.

      Reply
  17. Erin Hack says

    April 1, 2015 at 9:14 am

    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!

    Reply
    • KathEats says

      April 1, 2015 at 1:16 pm

      We decided 6 to 8. Eating serving 5 now and there are about 3 left for side dish portions

      Reply
  18. Katie says

    April 1, 2015 at 12:57 pm

    This. Looks. Amazing.

    Any idea how much 1 pound of rice is in volume? I don’t have a scale at home. Thanks!

    Reply
  19. Jennifer says

    April 1, 2015 at 5:20 pm

    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!

    Reply

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    hi! Im Kath.

    I'm a Registered Dietitian, healthy eater, and mom of two from Charlottesville, Virginia. Here you’ll find a healthy mix of real-life meals made from whole ingredients balanced with the pleasures of life, including buttercream frosting and good wine. Plus a sprinkle of nutrition, home life, beauty, parenting, and travel.
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