Forbidden Rice Salad
- READY IN -
- SERVINGS 3-4
- SERVING SIZE 1 cup
Ingredients
- 1 cup Black japonica rice (plus 2 cups water)
- 1/2 cup Brown mochi rice or pearl barley (plus 1 cup water)
- 1 cup Wild rice (plus 2 cups water)
- 1 cup Beans, Great Northern, low or no salt canned, rinsed & drained
- 1 cup Peas, defrosted
- 1/2 cup Carrot, grated
- 1 cup Sweet potato, Okinawan, cubed, cooked
- 1/2 cup Red bell pepper, chopped
- 1/4 cup Parsley, Italian flat leaf, chopped
- 1 to 2 Tbsp Olive oil
- 1/4 to 1/2 tsp Salt
- dash of Pepper
- MÄnoa lettuce
Directions
- Cook grains separately. Drain if necessary.
- Combine rest of ingredients with grains and add olive oil, salt, and pepper to taste.
- Serve on a bed of MÄnoa lettuce.
Tips:
- 1 cup dry japonica rice to 1 3/4 cup water producing 3 3/4 cup cooked rice. Cooking time: 35 minutes
- Compatible foods and flavors — Savory: shiitake mushroom, soy sauce, toasted sesame oil, star anise, garlic, ginger. Sweet: coconut milk, honey, cinnamon
Notes
- A colorful dish that is great to take as a pot-luck dish to parties. The rice blend used can also be found at any local health food store. The wild rice adds a nice textured variance to give it a nice bite, and the Okinawan sweet potatoes add a wonderful color and natural sweetness rounding out the other added flavors of the vegetables that make up this dish. Feel free to substitute with other vegetables such as sweet onion, celery, corn, diced zucchini, cilantro to create variations.
- A very high quality japonica black rice is distributed by Lotus Foods under the registered trademark name "Forbidden Black Rice". It is used in Chinese and Southeast Asian savory dishes and deserts. This rice bleeds beet-red when you rinse it and, once cooked, ends up a striking deep burgundy. It holds its shape very well and is pleasantly chewy. With a subtle sweetness and a rich taste, it adds a striking appearance to the dish.