Thai Forbidden Rice Salad

Have you ever heard of Forbidden Rice, or Purple/Black Rice?  It’s awesome, and it smells like popcorn while it’s cooking….seriously.  Like brown rice, it takes a little longer to cook (30 minutes or more), but that’s no big deal for something that’s so much better for you than plain old white rice.

Today's dish utilizes this uncommon ingredient, and I love it (the rice alone and the dish as a whole)!  In keeping with my household’s current gluten-free mission, this recipe just happens to be so.  It’s also vegan for those that may be interested.  If you need an awesome side dish, or even something to take the main stage, this is it.

I have to admit it’s not my recipe (must give credit where credit is due).  I found it here:  Barefoot Kitchen Witch.

The nitty gritty (including minute changes that I made)….

Ingredients:

• 1 cup Thai black rice (also called forbidden rice)
• Kosher salt (I probably used about a ¼ teaspoon – a “pinch") and freshly ground black pepper
• 2 Tbsp GF soy sauce or Tamari
• 2 tsp sesame oil
• juice of 1/2 lime
• 1 Tbsp (at least) of Tuong Ot Sriracha - Hot Chili Sauce (“rooster sauce") – I like it hot.
• 1 cup roasted, unsalted cashews
• 1  red bell pepper, chopped
• 1  yellow bell pepper, chopped
• 6 green onions (scallions), sliced

Procedure:

1. Put the rice, 2 cups water, and a pinch of salt in a pan.  Bring to a boil, then cover, reduce the heat, and simmer gently until the liquid is absorbed and the rice is tender, about 30 minutes.
2. Meanwhile, whisk the tamari, sesame oil, lime juice, and Sriracha together in a big salad bowl.  Add the cashews, red and yellow bell peppers, and green onions.
3. When the rice is done, rinse it in a strainer under cold water until the liquid running off shows no more black residue.  You want to see clean water.
4. Add the cooked, rinsed rice to the bowl where you have the dressing, veggies and cashews.
5. Add salt, pepper, and additional Sriracha or lime juice to taste.
6. Serve warm or at room temperature.

Nutritionals:  The recipe makes at least 10 (side-dish sized) servings, maybe more.  For each of 10 servings, it’s:

• 169 calories
• 5 grams protein
• 22 grams carbs
• 8 grams fat
• 2 grams fiber
• 271 mg sodium

Go.  Make this dish now.  It's incredible.  :)