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Old 01-07-2006, 04:07 PM   #11
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I picked some up today for dinner either tonight or tomorrow..... I am off to search for more recipes and I will report back

Alexa
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Old 01-07-2006, 04:16 PM   #12
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This is the recipe I decided on for tonight. I am making Macadamia Crusted Sea Bass with Citrus Beurre Blanc and I thought this would provide a nice color contrast. The veg will be sauteed Sugar Snap Peas with Red Pepper.

Should be a colorful plate!

Alexa

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Forbidden Rice

By Chris Rossi, Citron

1 cup Forbidden Rice
3 tablespoons butter
1 medium yellow onion, diced fine
2 cloves garlic, minced
1 lime, zested and pith removed
Cooking liquid to cover plus 1 inch (chicken stock or water)
Hot sauce (amount to be determined by individual taste)
Saute the onion in the butter till clear; add the garlic, Forbidden Rice, peeled lime cut into four pieces, cooking liquid and bring to a boil. Reduce to a simmer and cook for approximately 1 hour or till rice is soft but not mushy. Add more liquid if rice dries out during cooking. Fluff rice when done and add zest to taste. Rice will be creamy like a black risotto. This recipe works excellent with pork, swordfish or prawns.
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Old 01-07-2006, 11:16 PM   #13
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Here's the meal, all ready to go!





I hope this works, this is the first time I've tried to post a photo.....

Alexa
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Old 01-08-2006, 12:19 AM   #14
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Alexa, how was it? your dinner plate of food is gorgeous!!
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Old 01-08-2006, 08:12 AM   #15
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The Forbidden Rice was excellent!

Definitely had a nutty flavor, but with the recipe I used, the lime was definitely there. It was very bright and tasty!

I will mention this..... if you use a wooden spoon to stir - it gets stained a very dark purple. It looks like blackberries when you are stirring it - dark purple and just a tiny bit evil looking Also, the recipe I used said to cook it for an hour, the package I bought said 30 min. After 30 min of cooking it was still rock hard so I ended up cooking it for the full hour.

My DH loved it too and has asked that this become a regular at our house.

Alexa
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Old 01-08-2006, 02:04 PM   #16
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Forbidden rice, red rice, etc is all new to me and this discussion has certainly expanded my world, rice world, anyway. I am trying to get back on the strict low carb lifestyle I was on pre Christmas so these recipes will have to wait til I cook for guests. Getting back on the wagon is more difficult then getting on the darn wagon the 1st time.
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Old 01-19-2007, 09:36 AM   #17
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Hi. I just recentley joined this board. I actually found this forum when I was searching for Forbidden rice recipes. Well, I made some last night for dinner. It has a taste all its own. Maybe an acquired taste. My youngest daughter is willing to try new foods, but after one bite she politely told me that she didn't like it. Hubby also tried a bite and gave me quite the look. My other daughters also tried it and they also didn't like it. I had to mix mine in with the other food we had for dinner. I also found out that the purple water stains skin. But on the good side, it was tried and we found out that we didn't much care for it.
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Old 01-19-2007, 10:19 AM   #18
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I wonder if this is what I call Chinese black rice, it sounds the same. It always takes ages to cook, and yes, stains everything purple...I have mentioned it in other rice threads. We have it quite a lot, (I used to buy mine from a Korean store in London, and found it in a hinese shop here in Milano) I generally just cook it in stock and we love it. We usually eat it with pan fried salmon. First time I had it was at a favourite restaurants with scallops where it was divine.
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Old 01-19-2007, 10:29 AM   #19
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yup, it's good stuff!
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Old 01-19-2007, 06:18 PM   #20
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I bought some in Kalustyan's in New York. Glorious stuff. I tried it all on its own, and then discovered that the most stunning party dish you can ever hope to present involves:
Long grain rice
Forbidden rice
Camargue red rice
Brown rice
Basmati rice

You cook them all separately, then mix them together at the last minute with a few butter-fried raisins, some cashew nuts, and some finely julienned apricots. Your guests will applaud you!!
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