Does anybody know a recipe with or for forbidden rice?

Question

I love forbidden rice (black or purple rice). My father-in-law brought me a huge bag from an Asian store. I usually just cook it an eat it. I really want a good recipe because I want to try soemthing new. I remember seeing an episode of Iron Chef were they used this rice.

Answer 1

i found one for rice pudding-

http://www.thatsmyhome.com/momsdiner/desserts/forbid.htm



Forbidden Rice Risotto

http://uktv.co.uk/index.cfm/uktv/food.recipe/aid/515069



Stuffed Pork Loin with Forbidden Rice, Apricot & Walnut Stuffing

http://www.walnuts.org/dyn.php/site/recipes/recipes_detail/15/Stuffed%20Pork%20Loin%20with%20Forbidden%20Rice,%20Apricot%20&%20Walnut%20Stuffing.html



Forbidden Rice Salad

http://www.chef.pct.edu/recipes/viewrecipe.asp?id=259

and

http://www.recipezaar.com/196898



Herbed Forbidden Black Rice

http://www.ferryplazafarmersmarket.com/seasonality/recipes/entrees/entree_sp12.php





i got all of these by googling forbidden rice recipes



hope u enjoy! the pork one sounds really good!

Answer 2

I found just what you were looking for:



Forbidden Rice Salad

This recipe was featured on

"You're the Chef" episode #614.



Yield: eight portions



Ingredients:

Forbidden Rice



1/4 c. olive oil

1/2 c. onion, chopped small

2 c. Forbidden rice

6 c. water

1/4 c. parsley

1 tsp. salt

1/2 tsp. ground black pepper



Option A - Grilled Vegetable Marinade



1/2 c. rice wine vinegar

1/4 c. sugar

1/4 c. parsley, chopped

1/4 c. chives, chopped

2 tsp. salt

1 tsp. ground black pepper

1/2 c. virgin olive oil

1/2 c. yellow squash, small dice

1/2 c. scallions, sliced on the bias

1/2 c. red sweet peppers, small dice

1/2 c. sweet corn, stripped, simmered, shocked



Option B - Dressing for the Finished Salad



1/4 c. chives, fine chopped

1/4 c. extra virgin olive oil

1/4 c. fresh squeezed lime juice

1 tsp. salt

1/2 tsp. ground white pepper



--------------------------------------------------------------------------------



Forbidden Rice procedure:

Sweat onions in olive oil over medium heat. Add the remaining ingredients and simmer covered for about 25 minutes or until rice is tender. Drain off any excess water and cool.



Option A - Grilled Vegetable Marinade procedure:

If you want to grill the vegetables, cut them into slabs and leave the corn in the husk. Combine all the ingredients in the marinade and pour over the vegetables. Marinate for one hour.



Cook the vegetables on a preheated grill over medium heat for about five minutes each side. The vegetables will become golden brown and lightly crisp on the outside and soft in the center.



Cool the vegetables and cut them into large dice or strip pieces and remove the corn from the husk, and proceed with adding them to the salad.



Option B - Dressing for the Finished Salad procedure:

If you want to use the vegetables as a crunchy garnish, follow the cutting and preparation directions next to each vegetable in the ingredients column. Then, add the dressing ingredients listed below to the vegetables when you are ready to make and serve the salad.



Mix the chives, olive oil, lime juice, salt and pepper.



Combine the rice with the vegetables and dressing and serve chilled or immediately at room temperature.

Answer 3

Ingredients:

Forbidden Rice



1/4 c. olive oil

1/2 c. onion, chopped small

2 c. Forbidden rice

6 c. water

1/4 c. parsley

1 tsp. salt

1/2 tsp. ground black pepper



Option A - Grilled Vegetable Marinade



1/2 c. rice wine vinegar

1/4 c. sugar

1/4 c. parsley, chopped

1/4 c. chives, chopped

2 tsp. salt

1 tsp. ground black pepper

1/2 c. virgin olive oil

1/2 c. yellow squash, small dice

1/2 c. scallions, sliced on the bias

1/2 c. red sweet peppers, small dice

1/2 c. sweet corn, stripped, simmered, shocked



Option B - Dressing for the Finished Salad



1/4 c. chives, fine chopped

1/4 c. extra virgin olive oil

1/4 c. fresh squeezed lime juice

1 tsp. salt

1/2 tsp. ground white pepper







--------------------------------------------------------------------------------



Forbidden Rice procedure:

Sweat onions in olive oil over medium heat. Add the remaining ingredients and simmer covered for about 25 minutes or until rice is tender. Drain off any excess water and cool.



Option A - Grilled Vegetable Marinade procedure:

If you want to grill the vegetables, cut them into slabs and leave the corn in the husk. Combine all the ingredients in the marinade and pour over the vegetables. Marinate for one hour.



Cook the vegetables on a preheated grill over medium heat for about five minutes each side. The vegetables will become golden brown and lightly crisp on the outside and soft in the center.



Cool the vegetables and cut them into large dice or strip pieces and remove the corn from the husk, and proceed with adding them to the salad.



Option B - Dressing for the Finished Salad procedure:

If you want to use the vegetables as a crunchy garnish, follow the cutting and preparation directions next to each vegetable in the ingredients column. Then, add the dressing ingredients listed below to the vegetables when you are ready to make and serve the salad.



Mix the chives, olive oil, lime juice, salt and pepper.



Combine the rice with the vegetables and dressing and serve chilled or immediately at room temperature.

Answer 4

Ingredients:

Forbidden Rice



1/4 c. olive oil

1/2 c. onion, chopped small

2 c. Forbidden rice

6 c. water

1/4 c. parsley

1 tsp. salt

1/2 tsp. ground black pepper



Option A - Grilled Vegetable Marinade



1/2 c. rice wine vinegar

1/4 c. sugar

1/4 c. parsley, chopped

1/4 c. chives, chopped

2 tsp. salt

1 tsp. ground black pepper

1/2 c. virgin olive oil

1/2 c. yellow squash, small dice

1/2 c. scallions, sliced on the bias

1/2 c. red sweet peppers, small dice

1/2 c. sweet corn, stripped, simmered, shocked



Option B - Dressing for the Finished Salad



1/4 c. chives, fine chopped

1/4 c. extra virgin olive oil

1/4 c. fresh squeezed lime juice

1 tsp. salt

1/2 tsp. ground white pepp

Answer 5

Seared Wasabi-Glazed Salmon with "Forbidden" Rice:



1 tablespoon Asian (toasted) sesame oil

1 ripe mango (1 to 1 1/4 lb.), pitted, peeled, and coarsely chopped

3 tablespoons rice vinegar

About 1/4 cup dry white wine (optional)

4 jasmine tea bags

1 cup black or jasmine rice (see notes)

About 1/2 teaspoon salt

2 1/2 tablespoons wasabi powder (see notes)

1 tablespoon honey

1 1/3 pounds boned, skinned wild salmon fillet, cut into four equal pieces

2 teaspoons olive oil

Chopped fresh cilantro or parsley (optional)



1. Pour sesame oil into a 10- to 12-inch ovenproof frying pan over medium heat. When hot, add mango and stir often just until heated through, 1 1/2 to 2 minutes. Scrape into a blender and add vinegar; whirl until very smooth, then whirl in enough white wine or water to give mixture a very thin, pourable consistency (about 1/4 cup). Pour sauce into a small, microwave-safe pitcher. Wipe pan clean.



2. In a 3- to 4-quart pan, combine 2 cups water and the tea bags; bring to a boil over high heat. Remove tea bags and add rice and 1/2 teaspoon salt; stir, cover, and bring to a simmer. Reduce heat and simmer, covered, until rice is tender to bite, 45 to 55 minutes (about 20 minutes for jasmine rice).



3. Meanwhile, in a small bowl, mix 2 1/2 tablespoons water, wasabi powder, and honey until blended. Rinse and dry salmon.



4. Pour olive oil into the 10- to 12-inch ovenproof frying pan over medium-high heat. When hot, lay salmon pieces in pan, skinned side down; cook, turning once with a wide spatula, until lightly browned on both sides, 3 to 4 minutes total. Remove pan from heat and brush wasabi-honey mixture over tops of salmon pieces, using it all.



5. Transfer pan with salmon to a 350° regular or convection oven. Bake just until fish is opaque but still moist-looking in center of thickest part (cut to test), 7 to 10 minutes.



6. Heat mango sauce in a microwave oven at full power (100%), stirring occasionally, about 2 minutes total. Transfer a piece of salmon to each of four warmed plates; spoon rice equally alongside (or set salmon on rice). Drizzle mango purée around salmon and rice. Garnish with chopped cilantro, if desired, and add more salt to taste.



Yield: Makes 4 servings