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.  :)

Kielbasa Fried Rice

I decided to go pseudo-Asian for dinner tonight, using up a half of a kielbasa that we had in the freezer.  Here is what I came up with:

Ingredients:

• 1 cup medium-grain brown rice (measured dry/pre-cooked)
• 2 1/2 cups water
• 2 tablespoons of sesame oil
• 1/2 of a medium onion, diced
• 1/2 cup of whole raw cashews
• 2 medium carrots, diced
• 1/2 of your favorite storebought kielbasa -- diced.
• 2 large eggs. scrambled
• 1/2 cup frozen shelled edamame
• 1 teaspoon rice wine vinegar
• 2 tablespoons Soy Sauce or Tamari
• sesame seeds

Procedure:

1. Cook the rice in the 2 1/2 cups of water.
2. While the rice is cooking, chop the carrots and the onions.
3. Heat the sesame oil in a wok over high heat, then toss in the onions and start them sautéing.
4. Add the cashews and continue sautéing.
5. Add the carrots and the kielbasa, and continue sautéing.
6. Spread the contents of the wok around the edges, creating a well in the center where there is no food.
7. Pour the eggs into the center well and cook them and break them up into pieces.
8. Add the edamame, rice, vineger and soy sauce -- and sauté until desired doneness is achieved.
9. Sprinkle with sesame seeds, and serve.

Nutrition (for each of 4 entrée-sized servings):

• 526 calories
• 14 grams protein
• 49 grams carbs
• 29 grams fat
• 5 grams fiber
• 764 mg sodium