Forbidden Rice Salad

If you ever come across a black or deep purple-hued rice called Forbidden Rice, buy it, immediately.
Here’s what to do with it:
Rinse one cup of the rice with cold water, then cook it according to the packaging directions, adding 1 T. of chopped ginger to the water.  After the rice is cooked but still hot, add one cup of frozen corn and 1/2 c. of chopped red pepper (about 1/2 of a pepper).  The residual heat from the rice will thaw the corn and soften the pepper without over-cooking it.  Let it sit for 5 minutes, then add 1/4 c. of chopped green onion, 1 T. of sesame oil, 1 T. lemon or lime juice, and a few splashes of soy sauce.  Salt it to taste, although it might not need any because of the soy sauce.

I like to make this ahead of time and serve it at room temperature.  This is great any time of year, but especially for summer picnics and barbecues.  It goes great with just about everything.  Every time I make this I get rave reviews, and it’s so healthy!  This rice is high in iron and other nutrients and has a nice nutty flavor.  Not all stores carry it, but I have bought it from Whole Foods.  I’ve also found it at some Asian markets and other natural food stores.  In fact, this dish was inspired by something I once tried at the deli counter of one of my favorite grocery stores in Pittsburgh called Right By Nature.  Try it, and you’ll become a fan!

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     /  January 14, 2011


  1. What happened to Right By Nature? « Two Dancing Buckeyes

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